This hearty Belgian-style beef stew is perfect for chilly days. Slow cooking makes the beef tender and the flavors rich, thanks to yummy carrots and herbs.
I love how the house smells amazing while it cooks—like a warm hug! Serve it with bread to soak up all that tasty sauce. Trust me, you’ll want seconds! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews due to its tenderness when slow-cooked. If you can’t find beef chuck, you can use brisket or round, but avoid lean cuts as they may dry out.
Dark Belgian Beer: I love using a rich Belgian ale for depth of flavor. No beer? You can substitute with beef broth or even a non-alcoholic stout. Just remember, the beer adds complexity!
Onions & Garlic: These are must-haves for flavor. Swap onions for shallots if you prefer a milder taste. I always add extra garlic for that wonderful aroma, but 3 cloves work well too.
Fresh Herbs: Thyme brings a lovely earthiness. If fresh isn’t available, use 1 teaspoon of dried thyme instead. It’s a great way to keep the stew flavorful!
How Can I Achieve Perfectly Browned Beef?
Browning the beef is crucial. It adds a rich flavor base to your stew. Here are a few tips:
- Make sure your beef is dry before seasoning. This helps achieve a nice sear.
- Do not overcrowd the pot! Cook in batches to ensure even browning.
- Use medium-high heat initially, then lower it slightly to avoid scorching.
Take your time with this step, and you’ll love the deep, rich flavor it adds! Once browned, the beef will create a delicious foundation for your stew.
Easy Belgian-Style Slow-Cooked Beef Stew
Ingredients
- 2 pounds (900g) beef chuck, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 medium onions, peeled and cut into thick rings
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup dark Belgian beer (or substitute with stout or a robust ale)
- 1 bay leaf
- 3-4 sprigs fresh thyme
- 2 teaspoons capers
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or thyme leaves, for garnish
Time Needed
This stew takes about 15 minutes to prepare and will slow cook for 2.5 to 3 hours. Overall, set aside around 3 hours and 15 minutes to enjoy this delicious meal, perfect for a cozy night in!
Instructions
1. Prepare the Beef
Start by patting the beef chunks dry with paper towels. This helps to create a nice brown crust. Season the beef generously with salt and ground black pepper for extra flavor.
2. Brown the Beef
In a heavy, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks in batches, browning them on all sides for about 3-4 minutes each. Once browned, remove the beef and set it aside—this step really builds flavor!
3. Cook the Onions
In the same pot, add the onion rings and sauté them for about 5-7 minutes, until they start to caramelize and become soft. Then, add the minced garlic and cook for an additional minute until it becomes fragrant. Your kitchen will smell amazing!
4. Deglaze and Build Flavor
Add the tomato paste and Dijon mustard to the onions, stirring until well combined. Pour in the dark Belgian beer and beef broth, making sure to scrape up the delicious browned bits from the bottom of the pot. This is where the flavor magic happens!
5. Add Herbs and Capers
Now it’s time to return the beef back to the pot! Add the bay leaf, fresh thyme sprigs, and capers. Bring the mixture to a gentle simmer—it will smell wonderful!
6. Slow Cook the Stew
Cover the pot with a lid and place it in a preheated oven at 300°F (150°C). Let it slow cook for about 2.5 to 3 hours, or until the beef is fork-tender. Relax while your stew cooks!
7. Thicken the Stew (Optional)
If you’d like a thicker sauce, mix the flour with a few tablespoons of cold water to make a slurry. Stir this into the stew about 20 minutes before it’s done, mixing gently until the sauce thickens.
8. Finish and Serve
Once done, remove the thyme sprigs and bay leaf from the pot. Adjust the seasoning with salt and pepper as needed. Garnish your stew with fresh parsley or thyme leaves and serve hot with crusty bread, boiled potatoes, or buttered noodles.
Enjoy this rich, deeply flavorful Belgian-inspired beef stew that’s perfect for warming up your evenings! Bon appĂ©tit!
FAQ: Easy Belgian-Style Slow-Cooked Beef Stew
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness, you can also use brisket or round. Just avoid lean cuts, as they may dry out during cooking.
Can I Make This Stew Without Beer?
Yes, you can substitute the beer with just beef broth for a non-alcoholic version. If you want to mimic the depth of flavor from the beer, consider adding a splash of balsamic vinegar for acidity.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until warmed through. It’s even better the next day!
Can I Freeze the Stew?
Definitely! You can freeze the stew for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight before reheating.
