This cozy Belgian-style beef stew is hearty and full of flavor. Slowly cooked in a rich broth, it makes the beef tender and delicious. Perfect for chilly nights!
What I love about this stew is how easy it is to whip up. Just toss everything in the pot, let it simmer, and enjoy the tasty aroma filling your kitchen! 🍲
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews since it’s tough but becomes tender when slow-cooked. If you’re looking for a leaner option, you could use sirloin, but make sure not to overcook it!
Belgian-Style Dark Beer: This adds depth and flavor. If you prefer not to use alcohol, just replace it with more beef broth or even a splash of apple cider vinegar for tang.
Mushrooms: Button mushrooms work well, but try cremini or shiitake for a deeper flavor. If mushrooms aren’t your thing, simply leave them out!
Vegetables: Feel free to add other veggies, like potatoes or peas. They can bring extra heartiness and nutrition!
How Do I Brown the Beef Properly?
Browning the beef is a key step that enhances the stew’s flavor. Here’s how to do it right:
- Pat the beef cubes dry with a paper towel. This ensures a good sear.
- Heat your oil until it’s shimmering before adding the beef. Don’t overcrowd the pan; brown in batches.
- Let the beef cook without stirring for a few minutes to get that nice brown crust!
- Turn the cubes to brown all sides, about 4-5 minutes per batch. Set them aside as you go.
This technique locks in flavor and gives your stew a rich base. Enjoy your cooking time!
Easy Belgian-Style Slow-Cooked Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 8 ounces (225g) button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup Belgian-style dark beer (optional, or use additional beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and then 2.5 to 3 hours of simmering on the stove or 6 to 8 hours in a slow cooker. It’s a simple process that results in a hearty, flavorful stew, perfect for dinner! Just let it simmer and enjoy the wonderful aromas.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This will help them get a nice brown crust when cooking. Season the beef generously with a sprinkle of salt and pepper.
2. Brown the Beef:
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the beef in batches to avoid overcrowding the pan. Sear each side until they are well caramelized, about 4-5 minutes per batch. Remove the browned beef and set it aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, sliced carrots, celery, and mushrooms. Sauté these vegetables until they are softened, about 5-7 minutes. Stir occasionally to prevent them from sticking.
4. Add Garlic:
Now, add the minced garlic to the pot and cook for about 1 minute until you can smell its fragrance. Stir it in well with the other vegetables.
5. Thicken the Stew Base:
Sprinkle the flour over the vegetables, stirring well to coat. Cook for another 1-2 minutes to get rid of the raw flour taste. This step helps to thicken the stew as it cooks.
6. Add Liquids:
Slowly pour in the beef broth and dark beer (if using), stirring and scraping up any tasty browned bits stuck to the bottom of the pot. This adds flavor to your stew!
7. Mix in Remaining Ingredients:
Add the tomato paste, brown sugar, bay leaves, thyme, and parsley into the pot. Stir everything until well combined.
8. Simmer the Stew:
Return the browned beef to the pot and stir to combine. Cover the pot and reduce the heat to low. Let it simmer for 2.5 to 3 hours on the stove, or you can transfer everything to a slow cooker and cook on low for 6 to 8 hours, until the beef is very tender.
9. Season to Taste:
Once the stew is cooked, taste it and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
10. Serve:
Serve the stew hot, garnished with fresh chopped parsley. It pairs wonderfully with crusty bread or mashed potatoes for a complete meal!
Enjoy your comforting Belgian-style slow-cooked beef stew!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its marbling and tenderness, you can also use cuts like brisket or round. Just be aware that cooking times may vary slightly depending on the fat content and tenderness of the meat.
Can I Make This Stew Ahead of Time?
Yes, this stew actually tastes even better the next day! You can prepare it up to 2 days in advance. Just cool it completely and store it in an airtight container in the fridge. When ready to serve, gently reheat on the stovetop.
How to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage, up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Can I Omit the Beer in This Recipe?
Yes, if you prefer not to use beer, simply replace it with an equal amount of beef broth or a splash of apple cider vinegar for a hint of acidity. This will still give you a rich flavor without the alcohol!
