Description
A heartwarming Flemish beef stew made with tender chunks of beef braised in a rich beer sauce, with caramelized onions and aromatic herbs.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 large onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 cups beef stock
- 3 cups Belgian ale or stout
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat a large Dutch oven over medium-high heat. Add a splash of vegetable oil. Season the beef chunks with salt and pepper, then add them in batches, searing for about 3-4 minutes per side.
- Remove the beef from the pot and set it aside. In the same pot, add sliced onions and a pinch of salt. Cook for about 10-15 minutes until golden and caramelized, then add minced garlic and sauté for 1-2 minutes.
- Pour in the Belgian ale, scraping the bottom of the pot to release any brown bits. Stir in brown sugar and balsamic vinegar, then simmer for about 5 minutes.
- Return the browned beef to the pot. Add beef stock, Dijon mustard, bay leaves, and thyme, stirring well to combine.
- Bring the stew to a gentle boil, then reduce heat to low. Cover partially with a lid and let it simmer for 2-3 hours, stirring occasionally.
- Remove from heat, discard bay leaves, and taste for seasoning, adjusting with more salt and pepper if needed.
Notes
Garnish with freshly chopped parsley and serve with crusty bread or creamy mashed potatoes. This stew tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Belgian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: beef stew, comfort food, Flemish recipe, Carbonnade, cozy meals