Belgian-Style Slow-Cooked Beef Stew
A warm and hearty stew featuring tender beef, earthy vegetables, and a splash of dark ale for rich flavors.
Servings: 6 servings
Calories: 450kcal
Ingredients
For the Stew
- 2 tbsp oil for browning
- 1 kg stewing beef or chuck steak, thickly sliced This beautifully marbled meat becomes incredibly tender.
- 2 tbsp butter Adds richness and helps caramelize the onions.
- 3 large onions, thinly sliced Contributes sweetness to the base of the stew.
- 2 tbsp toasted flour Thickener for the sauce.
- 400 ml dark ale Brings rich malt flavor.
- 1 tbsp brown sugar Balances the savory flavors.
- 1 tbsp vinegar Brightens the overall taste.
- 2 sprigs thyme Adds fragrant aroma.
- 1 bay leaf Imparts layered flavor.
- 2 tsp capers Adds a touch of brininess.
- 1 tbsp chopped fresh herbs (like parsley, chives, or tarragon) Adds a fresh finish.
- as needed water Water Used to ensure the ingredients are submerged.
- to taste seasonings Salt and pepper Essential seasonings.
Instructions
Preparation
- Preheat your oven to 150°C (300°F). Season the stewing beef generously with salt.
Brown the Meat
- In a large, oven-safe pot, heat the oil over medium-high heat. Brown the beef in batches until golden on all sides. Set aside.
Cook the Onions
- In the same pot, reduce heat to low, add butter, and cook the onions until soft and golden, about 15 minutes. Set aside.
Layer the Stew
- Sprinkle toasted flour over the browned beef, add onions, thyme, bay leaf, and pepper. Mix well.
Add Liquids
- Pour in dark ale, vinegar, brown sugar, and reserved meat juices. Add enough water to cover all ingredients.
Slow Cook
- Cover the pot and place it in the oven to slow cook for about 3 hours, until the beef is fork-tender.
Finish
- Remove from oven, discard thyme and bay leaf, stir in capers and fresh herbs, and adjust seasoning.
Notes
For optimal tenderness, choose well-marbled meat. Fresh herbs added at the end brighten flavors. You can let the stew simmer longer for richer flavors.