Stew with penne

  • cooking icon 45 minutes


For 4 persons

  • 400

  • 1 kg

    beef, cut into cubes

  • 2

    red onions (chopped)

  • 2

    bay leavec

  • 2 tbsp


  • 70 g

    tomato puree

  • 1 tbsp

    Worcestershire sauce

  • 2 tbsp

    Liège syrup

  • 1

    bottle of brown beer

  • 3 dl

    chicken stock

  • 1

    slice of bread with mustard

  • handful of parsley and raisins



Soubry alphabet contains soup letters that can be cooked along with the soup. All types of letters that combine wonderfully with different kinds of soups. Try Soubry alphabet with a julienne soup, a delicious addition to a traditional soup recipe.


  1. Heat a large stew with a knob of butter and stew the onions over a medium heat.
  2. Season the meat well with salt and pepper and sear in a frying pan over a medium to strong heat. Once they have a golden brown crust, deglaze with brown beer and bring briefly to the boil.
  3. Put the meat and beer together in the stew with onions, bay leaves, chopped parsley, raisins, marmalade, tomato puree, Worcestershire sauce, Liège syrup and chicken stock.
  4. Place the sandwich in the pot, on top of the meat, with the buttered side down.
  5. Let the stew simmer for 1.5 hours to 3 hours on a low heat with a lid. Stir the pot occasionally and check whether the meat is sufficiently cooked. Remove the lid halfway through and cook the sauce to the desired thickness.
  6. In the meantime, cook the penne al dente according to the instructions on the package and serve with the stew.

The best way to cook pasta

Related recipes

View all recipes

Subscribe for more pasta inspiration