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I've been perfecting this Belgian beef stew for years, and it's become a family favorite. Rich, hearty, and bursting with flavor, this stew transforms simple ingredients into something extraordinary. Beer adds depth, while brown sugar and vinegar balance savory notes. Don't be fooled by its simplicity – slow-cooking magic turns tough chuck into melt-in-your-mouth tender bites. Perfect for chilly evenings or impressing guests, this comfort food never disappoints. Ready to dive in?
Ingredients for Belgian Beef Stew
- Beef chuck: Tender cut that becomes melt-in-your-mouth after slow cooking, adding rich flavor and texture to the stew.
- Vegetable oil: Used for browning the beef and sautéing the onions, enhancing flavors and preventing sticking in the pot.
- Onions: Provide a sweet and savory base to the stew, caramelizing as they cook and adding depth of flavor.
- Garlic: Adds a pungent, aromatic flavor to the stew, enhancing the overall taste and aroma of the dish.
- Beef broth: Infuses the stew with a rich, savory flavor, creating a hearty base for the other ingredients to meld together.
- Belgian beer: Adds a unique depth of flavor and complexity to the stew, creating a rich and robust taste.
- Brown sugar: Balances the savory flavors in the stew with a touch of sweetness, enhancing the overall taste profile.
- Apple cider vinegar: Provides a tangy acidity that helps tenderize the beef and brighten the flavors of the stew.
- Dried thyme: Adds an earthy, herbaceous note to the stew, complementing the richness of the beef and beer.
- Dijon mustard: Offers a tangy kick and depth of flavor to the stew, enhancing the overall taste profile.
- All-purpose flour: Used as a thickening agent to create a rich, velvety sauce for the stew, ensuring a hearty consistency.
Read more: Apple Beef Stew
Essential Tools for Making This Hearty Stew
- Dutch oven: Essential for browning the beef and simmering the stew to tender perfection.
- Chef's knife: Needed to cut the beef chuck into cubes and slice the onions with precision.
Belgian Beef Stew Recipe
A hearty and flavorful beef stew, perfect for a cozy dinner.
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Equipment
- Dutch Oven
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 bottle Belgian beer
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 2 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- to taste salt and pepper
Read more: Cuban Beef Stew
Instructions:
- 1. Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, setting aside each batch once browned.
- 2. In the same pot, add onions and cook until softened. Add garlic and cook for another minute.
- 3. Sprinkle flour over the onions and garlic, stirring to coat. Cook for 2 minutes.
- 4. Return the beef to the pot. Add beef broth, beer, brown sugar, vinegar, thyme, and mustard. Stir to combine.
- 5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until beef is tender.
- 6. Season with salt and pepper to taste. Serve hot.
Notes:
Best served with crusty bread or mashed potatoes.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Beef and Bacon Stew
Can You Make Belgian Beef Stew Ahead of Time?
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer to a freezer-safe container or resealable bag, removing any excess air.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Belgian beef stew is traditionally made with Belgian beer, which adds a unique depth of flavor to the dish.
Common Questions About This Classic Belgian Dish
FAQ:
Can I use a different cut of beef for this Belgian beef stew recipe?
Yes, you can use other cuts like beef brisket or bottom round, but chuck is preferred for its tenderness and flavor.
How long can I store leftovers of this stew?
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the onions and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Is it necessary to use Belgian beer in this recipe?
While Belgian beer adds a unique flavor, you can substitute it with beef broth if needed.
Can I freeze this Belgian beef stew?
Yes, you can freeze this stew in a freezer-safe container for up to 3 months. Just thaw and reheat when ready to enjoy!
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