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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.
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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 degrees Fahrenheit well before you start cooking.
  2. Cut your chuck steak into thick slices and season generously with salt on all sides.
Searing
  1. Heat oil in a large pot over medium-high heat until it shimmers.
  2. Add the beef in small batches, searing for 2-3 minutes per side until deep golden brown.
  3. Transfer the browned beef to a plate and set it aside.
Building the Base
  1. Lower the heat to medium-low and add butter directly into the pot.
  2. Add the sliced onions and cook slowly for about 15 minutes until soft and golden.
Layering
  1. Sprinkle the toasted flour over the onions and stir it in thoroughly.
  2. Return the seared beef to the pot and top with the fresh herb mix.
Adding Liquid
  1. Pour vinegar over the ingredients, followed by brown sugar, thyme, and bay leaf.
  2. Season with salt and pepper, then pour in the dark ale and just enough water to cover.
Cooking
  1. Cover the pot with a tight-fitting lid and transfer it to the oven.
  2. Cook undisturbed for about 3 hours until the beef is fork-tender.
  3. Remove from the oven, discard bay leaf and thyme sprigs, and stir in fresh herbs and capers.

Notes

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