Belgian Beer-Braised Beef Stew

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 cups (470ml) Belgian beer (such as Trappist ale or Belgian brown ale) 2 cups (470ml) Belgian beer (such as Trappist ale or Belgian brown ale)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 bay leaves 2 bay leaves
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, season the beef chunks with salt and pepper. Dust the beef with flour, shaking off any excess.
2. 2.
   In a Dutch oven or large pot, melt the butter over medium heat. Add the beef chunks in batches and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions and garlic. Cook until the onions are caramelized and golden brown.
4. 4.
   Return the beef to the pot and pour in the Belgian beer and beef broth. Stir in the brown sugar, Dijon mustard, bay leaves, and thyme.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for about 2 to 3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and thyme sprigs. Adjust the seasoning with salt and pepper, if needed.
7. 7.
   Serve the Belgian Beer-Braised Beef Stew hot, accompanied by crusty bread or Belgian fries.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck, as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For a richer flavor, marinate the beef chunks in the Belgian beer overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.
• Experiment with different types of Belgian beer to vary the flavor profile of the stew.

Serving advice

Serve the Belgian Beer-Braised Beef Stew in deep bowls, allowing guests to savor the tender beef and soak up the flavorful sauce with crusty bread.

Presentation advice

Garnish the stew with a sprig of fresh thyme or parsley to add a touch of freshness and visual appeal.