Description
A hearty and comforting Belgian-style beef stew slow-cooked to perfection, featuring tender beef, root vegetables, and a rich, flavorful broth infused with dark beer.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 stalks celery, sliced
- 3 medium potatoes, peeled and cubed
- 2 cups beef broth
- 1 cup dark beer (preferably a Belgian ale)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Begin by chopping all your vegetables and cutting the beef into cubes.
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. This step adds depth of flavor to the stew.
- Sauté Aromatics: Remove the browned beef and set it aside. In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until they are fragrant and translucent.
- Add Vegetables: Stir in the carrots, celery, and potatoes. Cook for an additional 5 minutes, allowing the vegetables to soften.
- Deglaze the Pot: Pour in the dark beer, scraping the bottom of the pot to release any browned bits. This step enhances the stew’s flavor.
- Combine Ingredients: Add the beef back to the pot along with the beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir everything to combine well.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours, or until the beef is tender and the flavors meld together beautifully.
- Taste and Adjust: After cooking, taste the stew and adjust seasonings if necessary. Remove the bay leaves before serving.
- Garnish: Serve hot, garnished with fresh parsley for added color and flavor.
Notes
- For a slow cooker adaptation, brown the beef and sauté the aromatics as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours.
- You can substitute beef chuck with brisket or round, adjusting cooking time as needed.
- If you prefer not to use beer, substitute with additional beef broth or a mix of broth and Worcestershire sauce.
- Add mushrooms for an earthy flavor or a pinch of cayenne pepper for a spicy kick.
- This stew freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 to 2.5 hours
- Category: Stew
- Method: Slow Cooked
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A
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