Flemish Beef Stew
Dive into the rich, comforting flavors of Flemish Beef Stew, a classic Belgian dish that combines tender, slow-cooked beef with the deep, malty notes of Belgian-style dark beer. This hearty stew is simmered to perfection with caramelized onions, garlic, thyme, and a touch of brown sugar, creating a perfectly balanced blend of savory and slightly sweet flavors. Deglazed with apple cider vinegar and accented with Dijon mustard, the sauce becomes irresistibly luscious and complex. Ideal for chilly evenings, this stew pairs beautifully with crusty bread or creamy mashed potatoes to soak up every last drop of its delicious sauce. Perfect for family dinners or meal prep, Flemish Beef Stew is a soul-warming, crowd-pleasing dish that will transport your taste buds straight to Belgium.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch chunks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 2 cups beef stock
- 1.5 cups Belgian-style dark beer (e.g., dubbel or ale)
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 3 fresh thyme sprigs
- 4 crusty bread slices (optional, for serving)
Instructions
Season the beef chunks with salt and black pepper, then dust them lightly with the all-purpose flour.
Heat a large Dutch oven over medium-high heat. Add the butter and vegetable oil. In batches, sear the beef on all sides until browned. Remove the beef and set it aside.
Reduce the heat to medium. In the same Dutch oven, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until softened and golden brown.
Add the minced garlic and brown sugar to the onions. Cook for 1-2 minutes until fragrant and caramelized.
Deglaze the pot with apple cider vinegar, scraping up any brown bits from the bottom of the pot.
Return the seared beef to the pot. Add the beef stock, dark beer, Dijon mustard, bay leaves, and thyme sprigs. Stir well to combine.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste the stew and adjust seasoning with additional salt and pepper, if needed. Remove the bay leaves and thyme sprigs before serving.
Serve hot with slices of crusty bread or alongside mashed potatoes, if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 619 mg | 13% | |
*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.
