Description
This Belgian-Style Slow-Cooked Beef Stew, inspired by the traditional Flemish carbonnade, offers tender beef cubes simmered in a rich sauce made with Belgian beer, brown sugar, and aromatic herbs. Perfect for a cozy meal, it’s cooked low and slow to develop deep, complex flavors and served best with mashed potatoes, fries, or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 2 ½ lbs beef chuck (cut into 2-inch cubes)
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Liquids and Flavorings
- 12 oz Belgian beer (preferably a dark ale)
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
Vegetables and Aromatics
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
Other Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon dried thyme
- Chopped fresh parsley (for garnish)
Instructions
- Season and Brown the Beef: Pat the beef cubes dry with paper towels, then season evenly with salt and pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches, making sure all sides develop a golden crust. Transfer the browned beef to the slow cooker.
- Sauté Onions and Garlic: Reduce heat to medium in the same pan. Add sliced onions and cook, stirring occasionally, until they soften and caramelize lightly, approximately 10 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Flour and Deglaze: Sprinkle the flour over the onion mixture and stir well to coat. Then add brown sugar, Dijon mustard, Belgian beer, beef broth, and apple cider vinegar. Stir constantly to deglaze the pan, scraping up any browned bits from the bottom, and bring the mixture to a simmer.
- Transfer to Slow Cooker: Pour the simmering liquid and onion mixture over the beef in the slow cooker. Add bay leaves and dried thyme, then cover.
- Slow Cook the Stew: Cook on low heat for 7 to 8 hours, or on high for 4 to 5 hours. The beef should be fork-tender and the sauce thickened when done.
- Finish and Serve: Remove and discard the bay leaves. Garnish the stew with chopped fresh parsley. Serve hot alongside mashed potatoes, fries, or crusty bread to soak up the flavorful sauce.
Notes
- For the most authentic taste, use a Belgian-style dubbel or brown ale as your beer base.
- This stew is inspired by the Flemish dish carbonnade and tastes even better the next day once the flavors have melded.
- To thicken the sauce further, you can simmer it uncovered for a bit after slow cooking if desired.
