Belgian-Style Slow-Cooked Beef Stew
A warm and hearty stew that combines tender beef with rich, aromatic ingredients, perfect for chilly evenings or family gatherings.
Servings: 6 servings
Calories: 475kcal
Ingredients
For Browning the Meat
- 2 tbsp oil For browning the beef.
- 1 kg stewing beef or chuck steak, thickly sliced Choose quality beef.
For the Stew
- 2 tbsp butter Adds richness.
- 3 large onions, thinly sliced Will caramelize beautifully.
- 2 tbsp toasted flour Helps thicken the stew.
- 400 ml dark ale Provides deep flavor.
- 1 tbsp brown sugar Balances flavors.
- 1 tbsp vinegar Adds brightness.
- 2 sprigs thyme Fresh herbs for aroma.
- 1 bay leaf Adds depth of flavor.
- 2 tsp capers Adds a briny kick.
- 1 tbsp chopped fresh herbs (like parsley, chives, or tarragon) For garnish.
- Water, as needed Adjust consistency.
- Salt and pepper, to taste Essential seasoning.
Instructions
Preparation
- Preheat your oven to 150°C (300°F).
- Season the beef with salt.
Browning the Meat
- Heat oil in a large oven-safe pot over medium-high heat.
- Brown the beef in batches and set aside.
Cooking the Onions
- Melt butter in the same pot over low heat.
- Add sliced onions and cook until golden brown, about 15 minutes.
Layering the Stew
- Sprinkle toasted flour over the browned beef.
- Return beef and onions to the pot, layering in thyme, bay leaf, and pepper.
Adding Liquids
- Pour in dark ale, vinegar, brown sugar, and meat juices.
- Add enough water to just cover the ingredients.
Slow Cooking the Stew
- Cover the pot with a lid and bake for about 3 hours.
Finishing the Dish
- Remove thyme sprigs and bay leaf.
- Stir in capers and chopped herbs.
- Serve hot.
Notes
For added depth, marinate the beef overnight in ale. To thicken, increase flour to 3 tablespoons. Experiment with different herbs.