Belgian-Style Slow-Cooked Beef Stew
A comforting stew with tender beef and a savory, aromatic sauce, perfect for chilly evenings and gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the stew
- 2 tbsp oil Essential for browning the beef.
- 1 kg stewing beef or chuck steak, thickly sliced Opt for cuts that break down nicely in the slow cooker.
- 2 tbsp butter Adds richness to the savory base.
- 3 large onions, thinly sliced Sweet and aromatic; softens beautifully during cooking.
- 2 tbsp toasted flour Thickens the sauce, giving it a satisfying consistency.
- 400 ml dark ale Adds depth and complexity to the stew.
- 1 tbsp brown sugar Balances flavors with a touch of sweetness.
- 1 tbsp vinegar Introduces a tangy note.
- 2 sprigs thyme Brings an aromatic quality.
- 1 leaf bay leaf Infuses layers of flavor.
- 2 tsp capers Adds a hint of brininess.
- 1 tbsp chopped fresh herbs (like parsley, chives, or tarragon) Bright notes to finish the dish perfectly.
- as needed water To achieve the right sauciness.
- to taste salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- Preheat your oven to 150°C (300°F). Prepare your cooking space.
- Season the beef with salt for enhanced flavor.
- Heat oil in a large oven-safe pot over medium heat. Brown the beef in batches and set aside.
- In the same pot, melt the butter. Add the sliced onions and cook until softened and golden, about 15 minutes.
- Remove the onions and set them aside.
Cooking
- Sprinkle toasted flour over the browned beef, stirring to coat.
- Add the cooked onions back into the pot with thyme, bay leaf, and pepper.
- Pour in the dark ale, vinegar, and brown sugar, scraping the bottom for depth.
- Add enough water to just cover the ingredients.
- Cover and bake for 3 hours until the beef is tender.
- Once done, remove the thyme and bay leaf.
- Stir in capers and fresh herbs just before serving.
- Serve hot.
Notes
Use good quality stewing beef for best results. Marinating beef in ale overnight can deepen flavor. If sensitive to alcohol, let it simmer longer to cook off the alcohol content.