Flemish Beef Stew Cooked in Beer
Warm up your kitchen with the irresistible flavors of Flemish Beef Stew Cooked in Beer, a classic Belgian dish that combines tender chunks of beef, caramelized onions, and aromatic herbs in a rich, malty sauce made with dark Belgian beer. This slow-cooked stew, thickened with Dijon-spread bread for a unique depth of flavor, melds savory, sweet, and tangy notes into every bite. Perfect for cozy dinners, this hearty recipe pairs beautifully with boiled potatoes, crusty bread, or golden fries. With its long simmer, this recipe transforms simple ingredients into comfort food perfection, making it a must-try for lovers of European cuisine and slow-cooked meals.
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Recipe Information
Ingredients
- 2 pounds beef stew meat (chuck or brisket)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 large yellow onions, thinly sliced
- 3 cloves garlic cloves, minced
- 2 cups dark Belgian beer (e.g., Dubbel or brown ale)
- 1 cup beef stock
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar or apple cider vinegar
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 2 slices sliced bread (preferably a rustic or country loaf)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Lightly coat them in flour, shaking off any excess.
In a large, heavy-bottomed Dutch oven or pot, heat the butter and vegetable oil over medium-high heat. Brown the beef in batches, ensuring each piece has a nice crust. Remove the browned beef and set aside.
Reduce the heat to medium and add the sliced onions to the same pot. Cook for 8-10 minutes, stirring frequently, until softened and slightly caramelized.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the browned beef to the pot. Pour in the dark Belgian beer and beef stock, scraping the bottom of the pot to deglaze it and incorporate any browned bits.
Stir in the brown sugar, Dijon mustard, and vinegar. Add the bay leaves and thyme sprigs for flavor.
Spread the slices of bread with a thin layer of Dijon mustard and place them on top of the stew. As the bread softens, stir it into the stew to thicken the sauce.
Cover the pot and reduce the heat to low. Simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce is rich and thick.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the Flemish beef stew hot, garnished with chopped parsley if desired, alongside boiled potatoes, fries, or crusty bread.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4918 mg | 214% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 41.3 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3604 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.
