Description
This Belgian-Style Slow-Cooked Beef Stew is a hearty and flavorful main course that combines tender beef chuck cubes with a rich sauce made from Belgian beer, Dijon mustard, and caramelized onions. Slow-cooked to perfection, the stew is infused with aromatic herbs and spices, making it an ultimate comfort food perfect for cozy dinners. Serve it with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
Ingredients
Scale
Beef and Coating
- 2 ½ pounds beef chuck roast, cut into 2-inch cubes
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
Liquid and Flavorings
- 2 cups Belgian-style beer (such as a dubbel or brown ale)
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
Herbs and Garnish
- 2 teaspoons dried thyme
- 2 bay leaves
- Chopped fresh parsley for garnish
Instructions
- Coat the Beef: Toss the beef cubes with flour, salt, and pepper until they are evenly coated. This step helps create a nice crust on the beef when browning.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, brown the beef cubes on all sides until nicely caramelized. Transfer browned beef to a plate to rest.
- Caramelize Onions: Reduce heat to medium. Add the sliced onions to the same pot and cook, stirring frequently, for 10 to 12 minutes until the onions are deeply caramelized. This develops the stew’s rich base flavor.
- Add Garlic and Flavorings: Stir in minced garlic and cook for 1 more minute until fragrant. Then add tomato paste, Dijon mustard, brown sugar, and apple cider vinegar. Mix well to combine all ingredients.
- Deglaze the Pot: Pour in the Belgian beer and beef broth, scraping up any browned bits stuck to the bottom of the pot to incorporate that flavorful residue into the stew.
- Simmer and Slow Cook: Return the browned beef cubes to the pot. Add dried thyme and bay leaves. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook gently for 2.5 to 3 hours, or until the beef is fork-tender and the flavors have melded beautifully.
- Finish and Serve: Remove bay leaves from the stew. Garnish with chopped fresh parsley. Serve hot with your choice of mashed potatoes, egg noodles, or crusty bread to enjoy the flavorful sauce.
Notes
- Use a rich Belgian ale with caramel or malty notes for extra depth of flavor.
- The stew tastes even better the next day after the flavors develop further.
- You can prepare this stew in a slow cooker on low for 8 hours as an alternative method.
- Alternatively, cook it in the oven at 325°F (163°C) for about 3 hours.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Belgian
