Description

This Belgian-Style Slow-Cooked Beef Stew is a hearty, flavorful dish featuring tender beef chuck simmered with vegetables and enriched with Belgian brown ale. The slow cooking process melds the savory ingredients, creating an ultimate comfort meal perfect for cozy gatherings or family dinners.

Ingredients

Beef and Meat

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil

Vegetables

1 large onion, diced
2 cloves garlic, minced
4 carrots, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced (optional)

Liquids and Sauces

1 tablespoon tomato paste
2 cups beef broth
1 cup Belgian brown ale
1 tablespoon Worcestershire sauce

Herbs and Seasonings

2 sprigs fresh thyme
1 bay leaf
Salt and pepper, to taste
Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add half of the beef cubes and brown on all sides to develop rich flavor. Remove and set aside. Repeat with remaining beef using another tablespoon of olive oil.
Sauté vegetables: In the same skillet, add remaining olive oil if needed. Add diced onion, celery, and carrots, sautéing for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute to release aroma.
Add tomato paste: Mix in the tomato paste with vegetables and cook for 1-2 minutes to deepen the flavors and reduce raw taste.
Deglaze the pan: Pour in the Belgian brown ale, scraping the brown bits off the bottom of the skillet. This technique extracts flavorful caramelized bits to enrich the stew.
Combine in slow cooker: Transfer browned beef, sautéed vegetables with tomato paste and ale, beef broth, Worcestershire sauce, fresh thyme sprigs, bay leaf, and optional mushrooms into the slow cooker.
Season: Sprinkle salt and pepper to taste. Stir gently to combine everything evenly.
Slow cook the stew: Cover and cook on low for 6-8 hours or on high for 4 hours. The beef should become fork-tender and the flavors meld harmoniously.
Finish: Remove thyme sprigs and bay leaf from the stew. Taste and adjust seasoning as necessary for best flavor balance.
Serve: Ladle the stew into bowls and garnish with fresh parsley for a vibrant, fresh finish. Enjoy your comforting and delicious Belgian-style beef stew.

Notes

For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
If Belgian brown ale is unavailable, a similar dark ale or stout can be used as a substitute.
Adding mushrooms is optional but adds earthiness and depth to the stew.
Slow cooker temperatures can vary; checking tenderness early is recommended if your cooker runs hot.
This stew tastes even better the next day as the flavors develop further.