Flemish Beef Beer Stew
Indulge in the rich, hearty flavors of Flemish Beef Beer Stew, a traditional Belgian dish that is the ultimate comfort food. This slow-cooked marvel features tender chunks of beef chuck simmered to perfection in a robust, dark Belgian beer, which imparts a deep, malty richness to the stew. Sweet caramelized onions, Dijon mustard, garlic, and aromatic herbs like thyme and bay leaves add layers of savory complexity, while a splash of beef stock and white vinegar balances the flavors beautifully. Perfect for cold days, this dish pairs effortlessly with crusty bread, creamy mashed potatoes, or crispy fries for an authentic Flemish meal. With its melt-in-your-mouth texture and unmistakable depth, this beef stew is sure to become a family favorite!
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Recipe Information
Ingredients
- 900 grams beef chuck (cut into 2-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions (thinly sliced)
- 1 tablespoon brown sugar
- 4 cloves garlic (minced)
- 500 milliliters dark Belgian beer (e.g., Dubbel or Trappist style)
- 250 milliliters beef stock
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 2 pieces bay leaves
- 3 pieces fresh thyme sprigs
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and pepper, then toss them in the flour until coated evenly.
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter with the olive oil over medium-high heat.
Brown the beef cubes in batches, ensuring not to overcrowd the pot. Transfer browned beef to a plate and set aside.
Reduce the heat to medium, then add the remaining butter to the pot. Add the sliced onions and cook until softened, about 10 minutes.
Stir in the brown sugar and continue cooking, stirring occasionally, until the onions are caramelized, about 15 minutes.
Add the minced garlic and cook for 1 minute, or until fragrant.
Deglaze the pot with the beer, scraping up any browned bits from the bottom. Bring to a gentle boil.
Stir in the beef stock, Dijon mustard, and white vinegar. Add the bay leaves, thyme sprigs, and the browned beef (along with any juices from the plate) back to the pot.
Reduce the heat to low, cover the pot, and simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with chopped parsley, alongside crusty bread, mashed potatoes, or fries for the perfect Flemish-style meal.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 4729 mg | 206% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 37.3 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3718 mg | 79% | |
*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.
