Belgian-Style Slow-Cooked Beef Stew
A rich and hearty beef stew that combines tender beef, aromatic vegetables, and herbs, slow-cooked to perfection, ideal for family gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
For the stew
- 2 tbsp oil For browning the beef
- 1 kg stewing beef or chuck steak, thickly sliced Tender cuts of beef work best
- 2 tbsp butter For sautéing onions
- 3 large onions, thinly sliced Adds sweetness and depth of flavor
- 2 tbsp toasted flour For thickening the stew
- 400 ml dark ale (non-alcoholic alternatives can be used) Adds rich flavor
- 1 tbsp brown sugar Balances flavors
- 1 tbsp vinegar Adds acidity to balance the stew
- 2 sprigs thyme Herbal flavoring
- 1 leaf bay leaf For flavor
- 2 tsp capers Adds a briny flavor
- 1 tbsp chopped fresh herbs (like parsley, chives, or tarragon) For garnish and flavor
- as needed NA Water Add to cover ingredients in the pot
- NA Salt and pepper, to taste For seasoning
Instructions
Preparation
- Preheat your oven to 150°C (300°F).
- Season the beef generously with salt.
Browning the Beef
- In a large, oven-safe pot, heat the oil over medium-high heat and brown the beef in batches, then set aside.
Sauté the Onions
- In the same pot, melt the butter, reduce heat to low, and cook the onions until soft and golden.
Combine Ingredients
- Sprinkle the toasted flour over the browned beef, then add back the onions, thyme, bay leaf, and a pinch of pepper.
Add Liquids
- Pour in the dark ale, vinegar, brown sugar, and enough water to cover the ingredients.
Slow Cook the Stew
- Cover the pot and place it in the oven, cooking for about 3 hours, until the beef is tender.
Finishing Touches
- Remove the thyme and bay leaf, stir in the capers and fresh herbs, and adjust seasoning.
Serve
- Ladle the stew into bowls and serve hot, ideally with bread or mashed potatoes.
Notes
For richer flavor, sear the beef longer. Allow the stew to cool and sit overnight for deeper flavors. Experiment with herbs like rosemary.