Description
This Belgian-style slow-cooked beef stew is a hearty and flavorful dish perfect for a cozy dinner. Tender beef simmered in a rich ale-infused broth with caramelized onions and aromatic herbs, this stew is a classic comfort food that is sure to impress.
Ingredients
Scale
Beef Stew:
- 2 ½ pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 cups Belgian-style dark ale (such as dubbel)
- 1 cup low-sodium beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1 tablespoon unsalted butter (optional, for finishing)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Beef: Pat the beef dry with paper towels and season with salt and pepper.
- Sear the Beef: Heat vegetable oil in a Dutch oven, sear the beef in batches until browned, then set aside.
- Caramelize Onions: Cook sliced onions until caramelized, then add garlic and brown sugar.
- Add Flour and Flavorings: Sprinkle in flour, add mustard, vinegar, and deglaze with beer and broth.
- Simmer: Return beef to the pot, add thyme, bay leaves, and simmer covered for 2.5 to 3 hours until tender.
- Finish and Serve: Remove bay leaves, stir in butter if desired, adjust seasoning, and garnish with parsley before serving.
Notes
- For a traditional Belgian twist, serve the stew over fries or with crusty bread.
- You can substitute the Belgian ale with a good-quality stout if needed.
- This stew tastes even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 465
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 130 mg
