Name: Belgian-Style Slow-Cooked Beef Stew: A Hearty and Flavorful Classic
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Belgian
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 2 medium onions, sliced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 (12 oz) bottle Belgian-style ale (e.g., Chimay, Duvel, or similar); 2 cups beef broth; 1 tablespoon brown sugar; 2 bay leaves; 4 sprigs fresh thyme; 2 tablespoons unsalted butter; 1 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper to taste; Chopped fresh parsley for garnish

Description

A classic Belgian beef stew, slowly simmered with beer and aromatic vegetables until tender and deeply flavorful.

Ingredients

Scale

2 lbs beef chuck, cut into 2-inch cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 medium onions, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 (12 oz) bottle Belgian-style ale (e.g., Chimay, Duvel, or similar)
2 cups beef broth
1 tablespoon brown sugar
2 bay leaves
4 sprigs fresh thyme
2 tablespoons unsalted butter
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Dredge the beef in the flour, shaking off excess.
2. In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Brown the beef in batches, turning to brown on all sides. Transfer to a plate.
3. Reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute.
4. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
5. Pour in the ale and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Boil for 2 minutes.
6. Return the beef to the pot. Add the beef broth, brown sugar, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, or until the beef is tender.
7. In a small bowl, combine the butter, red wine vinegar, and Dijon mustard. Stir this mixture into the stew. Season with additional salt and pepper to taste.
8. Serve hot, garnished with fresh parsley. Pairs well with crusty bread, mashed potatoes, or steamed vegetables.

Notes

For an even richer flavor, use a dark Belgian ale or a lambic. The stew tastes even better the next day. Refrigerate overnight and reheat gently.

Nutrition

Calories: 480 kcal
Sugar: 6 g
Fat: 26 g
Carbohydrates: 18 g
Protein: 40 g