Flemish Beef and Beer Stew
Warm, hearty, and infused with rich, earthy flavors, Flemish Beef and Beer Stew is the ultimate comfort food for any occasion. This traditional Belgian dish features tender chunks of beef simmered to perfection in a flavorful base of caramelized onions, dark Belgian beer, and beef stock, enhanced with Dijon mustard, brown sugar, and fresh herbs like thyme and bay leaves. A unique step in the recipe involves stirring Dijon-coated slices of bread into the pot, creating a velvety, thickened sauce that clings to every bite. Perfect for slow-cooking on a cozy evening, this stew is best served hot with mashed potatoes or crusty bread to soak up every last drop of its luscious gravy. Packed with layers of savory and slightly sweet notes, this Flemish classic is a timeless favorite that's as satisfying as it is delicious.
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Recipe Information
Ingredients
- 900 grams beef chuck, cut into stew-sized chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 500 milliliters dark Belgian beer (e.g., Dubbel or Abbey Ale)
- 250 milliliters beef stock
- 2 tablespoons Dijon mustard
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 slices white bread, crusts removed
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef chunks with salt and pepper, then dust them lightly with flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of butter and the olive oil over medium-high heat. Brown the beef in batches on all sides, ensuring not to overcrowd the pan. Remove the browned pieces and set aside.
Reduce the heat to medium. Add the remaining tablespoon of butter to the pot and stir in the sliced onions with a pinch of salt. Cook the onions, stirring occasionally, for about 15–20 minutes until they caramelize and turn golden brown.
Add the minced garlic to the onions and sauté for 1–2 minutes until fragrant. Stir in the brown sugar and apple cider vinegar and let cook for 1 minute to deglaze the pan.
Return the beef to the pot, along with any juices it released. Pour in the beer and beef stock, scraping the bottom of the pot to incorporate any browned bits stuck to it.
Spread the Dijon mustard over one side of each slice of bread, then place the bread mustard-side down on top of the stew. Stir gently to help break the bread into the liquid; this will thicken the stew as it cooks.
Add the thyme sprigs and bay leaves. Bring the stew to a gentle simmer over low heat, cover the pot, and let it cook for 2.5–3 hours, stirring occasionally. The beef should become tender and the sauce thickened.
Taste and adjust the seasoning with additional salt and pepper if necessary. Discard the thyme sprigs and bay leaves before serving.
Serve the stew warm, garnished with fresh parsley if desired. This dish pairs wonderfully with mashed potatoes or crusty bread for a complete, satisfying meal.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 42.7 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 395 mg | 30% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3639 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
