Description
This Belgian-Style Slow-Cooked Beef Stew is a rich and hearty dish featuring tender beef chuck braised in a malty Belgian dark beer with caramelized onions, garlic, and aromatic herbs. Slow-cooked to perfection, the stew offers deep, complex flavors with a luscious sauce thickened by toasted bread soaked in Dijon mustard. Perfect for cozy dinners, it pairs wonderfully with fries, mashed potatoes, or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons flour
- Salt and black pepper, to taste
Cooking Fats
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Vegetables and Aromatics
- 3 large onions, thinly sliced
- 3 garlic cloves, minced
Flavorings and Liquids
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 (12 oz) bottle Belgian-style dark beer (like dubbel or brown ale)
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Bread and Garnish
- 4 slices thick country-style bread, toasted
- Chopped parsley, for garnish (optional)
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels. Toss them in a mixture of flour, salt, and black pepper until well coated to help create a flavorful crust during searing.
- Brown the Beef: Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. In batches, sear the beef cubes on all sides until browned, about 5 minutes per batch. Remove the browned beef and set aside to keep warm.
- Caramelize Onions: Lower the heat to medium and add butter to the pot. Add the thinly sliced onions and cook them slowly for 20 to 25 minutes, stirring occasionally, until they become deeply golden and caramelized, which adds a rich sweetness to the stew.
- Add Garlic and Brown Sugar: Stir in the minced garlic and brown sugar, and cook for an additional minute to enhance the savory sweetness and aroma.
- Deglaze with Beer: Mix in the Dijon mustard, then pour in the Belgian dark beer to deglaze the pot, scraping up any browned bits stuck to the bottom, which adds layers of flavor to the sauce.
- Combine Ingredients: Return the browned beef to the pot. Add beef broth, apple cider vinegar, fresh thyme, and bay leaves. Bring the mixture to a gentle simmer.
- Braise the Stew: Reduce the heat to low, cover the pot, and let it cook slowly for 2.5 to 3 hours until the beef is fork-tender and the sauce has thickened, allowing flavors to meld beautifully.
- Add Mustard Bread: In the last 15 minutes of cooking, spread Dijon mustard on the toasted bread slices and place them on top of the stew inside the pot. Let the bread soak up the sauce and melt into the stew for added texture and flavor.
- Finish and Serve: Remove the bay leaves before serving. Optionally, garnish with chopped fresh parsley. Serve hot with fries, mashed potatoes, or additional crusty bread for a comforting meal.
Notes
- Use a malty Belgian beer such as a dubbel or brown ale, avoiding hoppy beers, to achieve authentic flavor.
- The stew tastes even better the next day as the flavors deepen, making it ideal for meal prep or gatherings.
- For a dairy-free option, omit the butter and use oil instead.
- Serve with classic Belgian sides like fries or crusty bread for a traditional experience.
