Description
A rich and flavorful beef stew enlivened with Belgian beer, perfect for cozy evenings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 2 cups Belgian beer (preferably a brown ale)
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Prepare beef by cutting it into 2-inch cubes, seasoning with salt and pepper, and searing it in batches until browned. Remove and set aside.
- Lower the heat and add the sliced onions, cooking until softened and starting to brown (about 5-7 minutes). Add minced garlic and sauté for an additional minute.
- Stir in the tomato paste and brown sugar, cooking for about 2 minutes to caramelize.
- Pour in the beer, scraping up any brown bits from the bottom. Simmer for 3-5 minutes.
- Add the beef back to the pot with beef broth, bay leaves, and Dijon mustard. Bring to a gentle simmer, cover, and reduce heat to low.
- Simmer for 1.5 to 4 hours depending on tenderness desired.
- Remove from heat, discard bay leaves, and stir in chopped parsley before serving.
Notes
Serve with mashed potatoes, buttered noodles, or crusty bread. This dish improves in flavor if made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
Keywords: beef stew, Belgian stew, comfort food, carbonnades a la flamande