This Belgian beef stew is pure comfort food! With tender chunks of beef, hearty vegetables, and a rich, flavorful sauce, it’s like a warm hug in a bowl. Plus, it cooks slowly, so the flavors blend beautifully!
It’s great for busy days since you can just toss everything into the slow cooker and let it do the magic. I love serving it with crusty bread for dipping. Trust me, the smell alone is irresistible! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender with slow cooking. If you’re short on time, you might consider using a pre-cubed beef stew meat, but ensure it’s a tougher cut like brisket or round for flavor.
Belgian Dark Beer: The beer adds depth to the sauce. If you don’t have any, a dark lager or even a stout can work as substitutes. If you prefer a non-alcoholic version, beef broth mixed with a bit of soy sauce will give you a nice flavor.
Tomato Paste: This helps to thicken and enrich the stew. If you’re out of tomato paste, try using crushed tomatoes or even a tablespoon of ketchup in a pinch.
Vegetables: Carrots and celery are classics, but feel free to add other veggies like potatoes or parsnips. For a different flavor, consider adding bell peppers or sweet potatoes!
How Do You Achieve Perfectly Tender Beef?
The key to tender beef in your stew is to brown it properly before slow cooking. When you sear the meat, it creates a nice crust that locks in flavors. Here’s how:
- Coat the beef in flour and season—this helps create a crust and thickens your stew.
- Heat your skillet before adding the oil, ensuring it’s hot enough to sear without steaming.
- Don’t overcrowd the pan; work in batches to get a good browning on each piece.
Once seared, let the beef cook slowly in the stew for several hours. This is when the magic happens—low and slow is the best way to go!
Belgian Beef Stew Slow Cooked to Tender Perfection
Ingredients You’ll Need:
- Beef: 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Coating: 3 tablespoons all-purpose flour
- Seasonings: Salt and freshly ground black pepper, to taste
- Oil: 3 tablespoons vegetable oil or olive oil
- Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- Liquids:
- 1 bottle (12 oz / 355 ml) Belgian dark beer (e.g., Chimay, Leffe)
- 2 cups beef broth
- Flavorings:
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- Optional Add-ins:
- 8 oz (225g) pearl onions, peeled
- 8 oz (225g) mushrooms, sliced
- Garnish: Fresh parsley, chopped
How Much Time Will You Need?
This hearty stew takes about 20 minutes of prep time, plus 7-8 hours of slow cooking on low (4-5 hours on high). Perfect for a cozy day at home or when you want a delicious meal with minimal effort!
Step-by-Step Instructions:
1. Season and Coat the Beef:
First, season the beef cubes with salt and pepper. Sprinkle the flour over the beef and toss until all pieces are well coated. This will help thicken the stew and add flavor!
2. Brown the Beef:
In a large skillet or pan, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches and brown them nicely on all sides. This should take about 5-7 minutes per batch. Once browned, set the beef aside on a plate.
3. Sauté the Vegetables:
Using the same pan, add the remaining oil and toss in the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, until the onions are soft and translucent.
4. Transfer to Slow Cooker:
Now, it’s time to combine everything! Pour the browned beef and sautéed vegetables into the slow cooker. This is where the magic happens!
5. Add the Liquid:
Pour in the Belgian dark beer and add the beef broth. Next, stir in the tomato paste, brown sugar, thyme, and bay leaves for extra flavor.
6. Slow Cooking:
Cover your slow cooker and set it to low for 7-8 hours. If you’re short on time, you can set it to high for 4-5 hours. The beef will become tender and soak up all those yummy flavors!
7. Adding Optional Vegetables:
About 1 hour before the stew is done, add the pearl onions and sliced mushrooms to the slow cooker if you’re using them. They’ll cook perfectly and add more texture to the stew.
8. Final Touches:
Once cooked, remove the bay leaves from the stew. Taste it and adjust seasoning with more salt and pepper as needed—those flavors should pop!
9. Serve & Enjoy:
Garnish your stew with fresh parsley before serving. It’s delicious on its own or paired with crusty bread, mashed potatoes, or buttered noodles for a complete meal!
Enjoy your rich and tender slow-cooked Belgian beef stew! 🍽️
FAQ for Belgian Beef Stew Recipe
Can I Use a Different Cut of Beef?
Yes! While beef chuck is perfect for stews due to its tenderness after slow cooking, you can also use cuts like brisket or round. Just ensure they have enough marbling to prevent them from drying out!
Can I Make This Recipe Without Alcohol?
Absolutely! If you prefer not to use beer, substitute it with additional beef broth or a mixture of beef broth and a splash of vinegar or Worcestershire sauce to capture the depth of flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the stew for up to 3 months. When reheating, warm it on the stove over low heat to preserve its texture.
Can I Add Other Vegetables?
Definitely! This stew is versatile. You can add potatoes, parsnips, or bell peppers depending on your preference. Just keep in mind that denser vegetables may need longer to cook, so add them early in the process.
