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–+ servings
Belgian Beef Stew

Belgian Beef Stew

Discover the rich flavors of Belgian Beef Stew, a hearty dish perfect for cozy dinners. Learn how to make this comforting classic with simple ingredients and step-by-step guidance.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1500 g beef chuck or brisket cut into 4-5 cm pieces
  • 3 large onions thinly sliced
  • 2 tbsp flour
  • 1000 ml Belgian brown ale
  • 3 tbsp dark brown sugar or vergeoise
  • 2 tbsp Dijon mustard
  • 4 slices spiced bread
  • 2 tbsp red wine vinegar
  • 2 leaves bay leaves
  • 2 sprigs thyme
  • 3 cloves cloves
  • 50 g butter for cooking
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. In a large Dutch oven, melt the butter over medium heat and add the beef chunks, browning them on all sides.
  2. Remove the beef and set it aside.
  3. Add the sliced onions to the pot and cook slowly over low heat until translucent and caramelized.
  4. Sprinkle flour over the onions, stirring to coat and cook for 2 minutes.
  5. Pour in the red wine vinegar to deglaze the pot, scraping up any bits stuck to the bottom.
  6. Return the beef to the pot and pour in the beer until the meat is nearly submerged. Add bay leaves, thyme, and cloves.
  7. Spread Dijon mustard on the spiced bread slices and place mustard-side down on top of the stew.
  8. Cover and let the stew simmer gently for 2.5 to 3 hours, stirring occasionally.
  9. Taste the stew and adjust seasoning with salt and pepper as needed before serving hot.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 20mg

Notes

For additional flavor, consider marinating the beef in a splash of beer and a teaspoon of mustard for an hour before cooking. Feel free to substitute Belgian brown ale with any malty beer, and if you prefer a vegetarian option, mushrooms or seitan can replace the beef. This stew can be stored in the refrigerator for up to 3 days or frozen for longer storage; it often tastes even better the next day as flavors meld together. Serve with crusty bread to soak up the delicious sauce!
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