Name: Belgian-Style Slow-Cooked Beef Stew : Deep, Rich & Comforting
Ingredients: 2 lbs beef chuck, cut into 1.5–2 inch chunks; Salt & black pepper, to taste; 2 tbsp flour (for dusting); 2 tbsp butter & 1 tbsp olive oil; 2 large onions, thinly sliced; 3 garlic cloves, minced; 1 tbsp brown sugar; 1 tbsp Dijon mustard; 1 ½ cups dark Belgian ale (or stout/porter); 1 cup beef broth; 1 tbsp red wine vinegar; 2 bay leaves; 1 tsp dried thyme (or 2 sprigs fresh); Optional garnish: fresh parsley; Chuck is perfect for slow cooking—rich marbling ensures tender, flavorful meat.; For non-alcoholic version, substitute beer with 1 cup beef broth + ½ cup unsweetened apple or prune juice + 1 tbsp red wine vinegar.; Gluten-free? Use GF flour and check mustard & broth labels.

Description

Belgian-Style Beef Stew (Carbonnade Flamande)

Tender beef in a rich, dark ale and onion sauce—comfort food at its finest!

Ingredients

Scale

2 lbs beef chuck, cut into 1.5–2 inch chunks
Salt & black pepper, to taste
2 tbsp flour (for dusting)
2 tbsp butter & 1 tbsp olive oil
2 large onions, thinly sliced
3 garlic cloves, minced
1 tbsp brown sugar
1 tbsp Dijon mustard
1 ½ cups dark Belgian ale (or stout/porter)
1 cup beef broth
1 tbsp red wine vinegar
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)
Optional garnish: fresh parsley

Chef Notes:

Chuck is perfect for slow cooking—rich marbling ensures tender, flavorful meat.
For non-alcoholic version, substitute beer with 1 cup beef broth + ½ cup unsweetened apple or prune juice + 1 tbsp red wine vinegar.
Gluten-free? Use GF flour and check mustard & broth labels.

Instructions

Brown the Beef:
Pat beef dry, season with salt & pepper, then dust lightly with flour. Heat butter & olive oil in a Dutch oven or heavy pot over medium-high heat. Add beef in batches, searing until deep brown on all sides. Transfer to a plate.
Caramelize the Onions:
Reduce heat to medium-low. Add onions to the pot, sprinkle with salt, and cook 10–15 min until soft and golden-brown. Add garlic and brown sugar; cook 1–2 min until fragrant.
Deglaze & Build the Sauce:
Stir in Dijon mustard. Pour in dark ale, scraping the bottom to lift browned bits. Add beef broth, red wine vinegar, bay leaves, and thyme. Bring to a gentle simmer.
Slow Cook:
Return beef and juices to the pot. Liquid should almost cover meat. Cover with lid, reduce heat to low, and simmer gently 2.5–3 hours until beef is tender and sauce is glossy. Adjust salt & pepper. Remove bay leaves before serving.

Notes

Sauce too thin: Simmer uncovered for 15–20 min or stir in a 1:2 flour-to-water slurry.
Beef substitutes: Brisket or boneless short ribs work; avoid lean cuts like sirloin.
Make ahead: Keeps in fridge 4 days; freezes up to 3 months. Thaw in fridge and reheat gently.
Flavor tweaks: Add mushrooms with onions for earthy depth; a spoon of fig or apricot jam for subtle sweetness.