Go Back

Belgian-Style Slow-Cooked Beef Stew

A hearty and flavorful beef stew, perfect for chilly evenings, featuring tender chunks of beef slow-cooked in a rich sauce with Belgian-style ale.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Belgian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil For searing the beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 tablespoon tomato paste
  • 1 bottle (12 oz) Belgian-style ale Beer lovers rejoice!
  • 2 cups beef broth
  • 2 leaves bay leaves
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 1 tablespoon Dijon mustard Adds extra zest
  • to taste Fresh parsley, for garnish

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the beef cubes in batches, ensuring you don’t overcrowd the pan. Sear on all sides until nicely browned.
  3. Add the chopped onion and garlic to the pot, and sauté until the onions are translucent and fragrant, about 3-4 minutes.
  4. Stir in the tomato paste and cook for another minute.
  5. Add the Belgian-style ale and let it simmer for a few minutes.
  6. Pour in the beef broth, and add the bay leaves, thyme, salt, and pepper.
  7. Toss in the sliced carrots and diced potatoes, stir well, and bring it to a gentle boil.
  8. Reduce the heat, cover the pot, and let it simmer for about 2 to 3 hours on low.
  9. Stir in the Dijon mustard before serving, and remove the bay leaves.
  10. Ladle the stew into bowls, sprinkle with fresh parsley, and serve.

Notes

Make it a Day Ahead: This beef stew gets better after a night in the fridge. Don’t skimp on the ale, as it adds unique flavor to the recipe. If you don’t have a Dutch oven, any large pot with a good lid will do.