Description
This Irresistibly Rich Belgian-Style Slow-Cooked Beef Stew is a deeply flavorful dish featuring tender chuck steak simmered slowly with caramelized onions, dark ale, and aromatic herbs in a Dutch oven. Perfect for a comforting meal, this stew balances savory, sweet, and tangy notes with a luscious, rich sauce.
Ingredients
Scale
Beef and Seasoning
- 2 lbs chuck steak, cut into ½-inch pieces
- Salt, to season beef
- 1 tbsp toasted flour (for coating beef)
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables and Aromatics
- 4 medium onions, thinly sliced
- 1 tbsp butter
Liquids
- 1 bottle (13.5 oz) dark ale
- Water, enough to submerge ingredients
Fats
- 1 tbsp oil (for searing beef)
Garnish
- Fresh herbs (parsley, chervil), chopped
- Capers
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow cooking.
- Prepare Beef: Season the chuck steak pieces with salt, ensuring they’re evenly coated.
- Sear Beef: Heat oil in a Dutch oven over high heat. In small batches, sear the beef pieces until golden brown, about 5 minutes per batch. Transfer the seared beef to a tray and keep warm.
- Caramelize Onions: Reduce heat to medium, melt the butter in the same pot, then add sliced onions. Cook for about 15 minutes, stirring occasionally, until deeply caramelized for rich flavor.
- Coat Beef with Flour: Return the seared beef to the pot and sprinkle with toasted flour. Stir well to coat the meat evenly, helping to thicken the stew later.
- Layer Ingredients: Arrange the beef, caramelized onions, and fresh herbs in layers inside the pot. Repeat layers until all ingredients are used.
- Add Flavorings: Drizzle vinegar over the layered ingredients, then sprinkle brown sugar. Nestle the thyme sprigs and bay leaf among the layers for seasoning.
- Add Liquids: Pour in the dark ale along with any beef juices from the tray. Add enough water to just cover all ingredients.
- Slow Cook: Cover the Dutch oven with its lid and place it in the preheated oven. Cook for 3 hours, checking occasionally to ensure there is enough moisture, adding water if needed.
- Finish and Garnish: Once cooked, remove the thyme sprigs and bay leaf. Garnish the stew with freshly chopped parsley, chervil, and capers before serving to add brightness and contrast.
Notes
- Use a Dutch oven or any heavy, oven-safe pot with a tight-fitting lid for best results.
- Caramelizing the onions slowly enhances the stew’s deep flavor, so don’t rush this step.
- Adjust water quantity carefully; the stew should be just submerged but not too watery.
- Dark ale adds rich malty notes; if unavailable, a robust beer or stout can be a substitute.
- For extra tenderness, you can marinate the beef briefly in ale and vinegar before cooking.
