Go Back
codinokodi_Belgian-Style_Slow-Cooked_Beef_Stew_Ingredients_Chuc_ec7ea0f9-30da-4c46-97ff-fa7eae79cabb (1)

Belgian-Style Slow-Cooked Beef Stew

A hearty beef stew flavored with dark ale, brown sugar, and a blend of fresh herbs, perfect for warming up on cold days.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Belgian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds chuck steak or stewing beef, cut into thick slices
  • 1.5 cups dark ale Or beef broth with a splash of balsamic vinegar as a substitute.
  • 2 tablespoons brown sugar
  • 1/4 cup fresh herb mix (parsley, tarragon, chives), chopped
  • 1 bay leaf
  • 3 tablespoons flour, toasted
  • 3 tablespoons butter
  • 3 large onions, sliced
  • 2 tablespoons vinegar
  • 2 tablespoons oil, for browning
  • 4 sprigs thyme
  • 2 tablespoons capers
  • salt and pepper, to taste
  • water, as needed, to just cover ingredients

Method
 

Preparation
  1. Preheat your oven to 300°F.
  2. Cut the chuck steak into thick slices and season generously with salt.
Searing
  1. Heat oil in a pot over medium-high heat, then add the beef in small batches, browning for 2-3 minutes on each side.
  2. Transfer the browned beef to a plate.
Building the Base
  1. Lower heat to medium-low, add butter, then add sliced onions and cook slowly for about 15 minutes until soft and golden.
Layering
  1. Sprinkle toasted flour over the onions and stir well. Return the beef to the pot and top with the herb mix.
Adding Liquid
  1. Add vinegar, brown sugar, thyme, bay leaf, then season with salt and pepper. Pour the dark ale over the ingredients, followed by enough water to just cover.
Cooking
  1. Cover the pot and transfer it to the oven, cooking for about 3 hours until the beef is fork-tender.
  2. Remove from the oven, discard bay leaf and thyme sprigs, then stir in fresh herbs and capers.

Notes

Let leftovers cool completely before storing. Reheat gently on the stovetop.