Description
Discover how to make a delicious Belgian-Style Slow-Cooked Beef Stew. Perfect for a cozy night in!
Ingredients
Scale
- 2 lbs (900g) beef chuck, cut into 1.5-inch (4cm) cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 2 large onions (about 2 cups/300g), thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 cups (500ml) Belgian dark ale or abbey-style beer
- 2 cups (500ml) beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons apple cider vinegar
- 3 large carrots (about 1.5 cups/200g), cut into chunks
- 2 stalks celery (about 1 cup/100g), sliced
- 1 lb (450g) baby potatoes, halved
- 1/4 cup fresh parsley, chopped (for garnish)
- Crusty bread for serving (optional)
Instructions
- Step 1: Prepare the Beef Pat the beef cubes dry with paper towels—this ensures proper browning. In a large bowl, combine flour, salt, and pepper, then toss the beef in this mixture until evenly coated. Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in small batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
- Step 2: Create the Flavor Base In the same pot, add the remaining tablespoon of oil. Reduce heat to medium and add sliced onions. Cook for 8-10 minutes, stirring occasionally, until the onions turn golden and begin to caramelize. Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes to remove the raw flavor and deepen the color.
- Step 3: Deglaze and Build the Stew Add the brown sugar and Dijon mustard, stirring to combine. Pour in the Belgian ale, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot. Let the beer simmer for 2 minutes, allowing the alcohol to cook off slightly. Return the browned beef to the pot along with any accumulated juices. Add beef broth, bay leaves, and thyme sprigs.
- Step 4: Slow Cook to Perfection Bring the **Belgian-Style Slow-Cooked Beef Stew** to a gentle boil, then reduce heat to maintain a low simmer. Cover and cook for 2 hours, stirring occasionally. The low, slow cooking allows the tough fibers in the beef to break down, resulting in incredibly tender meat.
- Step 5: Add Vegetables and Finish Add carrots, celery, and potatoes to the pot. Continue simmering, covered, for another 45 minutes to 1 hour, until vegetables are tender and the beef practically falls apart when touched. Remove bay leaves and thyme stems. Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning if needed. If you prefer a thicker stew, you can remove 1 cup of liquid, whisk in 1 tablespoon of flour, and return the mixture to the pot, simmering for 5 more minutes.
- Step 6: Serve with Flair Ladle the hot **Belgian-Style Slow-Cooked Beef Stew** into bowls, sprinkle with freshly chopped parsley, and serve with crusty bread for soaking up the delicious gravy. Allow diners to experience the rich aromas before diving in.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg