Belgian Beef and Beer Stew
Frites are the traditional accompaniment to this beef stew, but we suggest noodles so you don’t miss a drop of the luscious sauce.
Wine isn’t the only way to add great flavor to a beef stew. A bottle of dark ale is the secret to this Belgian classic.
- 3 lb Boneless Beef Chuck Roast
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 8 tsp Vegetable Oil
- 2 lb Yellow Onion
- 3 T All Purpose Flour
- 3 Garlic Cloves
- 1½ cup Low Sodium Chicken Broth
- 12 oz Brown Ale
- 3 Thyme Sprigs
- 1 T Dijon Mustard
- 1 T Red Currant Jelly
- 1 tsp Cider Vinegar
- Preheat oven to 350F. Pat beef dry with paper towels; season generously with salt and pepper.
- Heat a large sauté pan over medium-high heat. Add 2 teaspoons oil and a third of the beef. Sear 2 minutes on each side, or until well browned; transfer to a large Dutch oven. Repeat with remaining beef, using 2 teaspoons oil per batch.
- Add final 2 teaspoons oil to pan; reduce heat to medium. Add onions and a pinch of salt. Cover; cook 5 minutes. Uncover and sauté until onions are soft and golden, about 20 minutes. Add garlic and toss with onions 1 minute. Add flour; stir 2 minutes. Pour in broth; increase heat to a simmer. Transfer contents of pan to Dutch oven, scraping bits from bottom of pan; add ale and thyme. Return to a simmer, stir well, cover, and transfer to oven. Cook until beef is very tender, 2 to 2 1/2 hours.
- Stir in mustard, jelly and vinegar; cool completely and refrigerate. (The stew is best made ahead 1 or 2 days, and gently reheated).