This easy Belgian-style beef stew simmers to perfection, making the meat tender and flavorful. It’s packed with hearty beef, vegetables, and a rich sauce that warms you up!
I love how the slow-cooking makes everything so nice and cozy. It smells amazing while it cooks! Serve it with crusty bread, and you’ll feel like a chef in a fancy restaurant. 🍞😄
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender over long cooking times. If you can’t find chuck, you might use brisket or round, but be mindful that cooking times may vary.
Belgian Beer: A dark or amber beer adds depth to the stew’s flavor. If you’re avoiding alcohol, beef broth can be used instead, but you might miss that unique taste. Alternatively, a non-alcoholic beer can work, too.
Capers: These little flavor bombs add a delicious briny zing. If you’re not a fan, olives can be a good substitute, as they offer a similar salty kick. Just chop them up a bit before adding.
Thyme: Fresh thyme is recommended for its aromatic flavor. If you only have dried thyme, use about one-third of the amount, as dried herbs are more concentrated. But try to use fresh for the best results!
How Do I Get the Beef Perfectly Tender?
The key to tender beef in this stew is low and slow cooking. The longer and gentler you cook it, the more tender it gets. Here’s how:
- Start by patting the beef dry; this helps it brown better.
- Browning is important. It develops flavor, so don’t rush it! Brown each batch on all sides.
- After deglazing with beer, use a gentle simmer for the cooking. Too high heat may toughen the meat.
- Cook for 2.5 to 3 hours; low and slow is your friend here!
Turning the beef occasionally helps it cook evenly and soak up the sauce, making every bite delicious!
How to Make Easy Belgian-Style Slow-Cooked Beef Stew
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or olive oil
- 2 large onions, peeled and cut into thick rings
- 4 cloves garlic, smashed
- 2 tbsp capers
- 3-4 sprigs fresh thyme
- 2 cups (480 ml) beef broth or stock
- 1 cup (240 ml) Belgian beer (a dark or amber beer works well)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1-2 bay leaves
- Optional: 2 carrots, cut into chunks
- Optional: 2 celery stalks, cut into chunks
How Much Time Will You Need?
This stew will take about 15 minutes to prepare and then 2.5 to 3 hours to cook slowly. It’s an easy, hands-off recipe that allows you to enjoy the wonderful aromas filling your kitchen while you relax or take care of other things!
Step-by-Step Instructions:
1. Season the Beef:
Start by patting the beef chunks dry with paper towels; this will help them get a good sear. Then, sprinkle generously with salt and freshly ground black pepper. Seasoning is key to building flavor!
2. Brown the Beef:
In a heavy-bottomed Dutch oven or large deep skillet, heat the oil over medium-high heat. Once hot, add the beef in batches (don’t overcrowd the pot) and brown on all sides until deeply golden. Remove the beef and set it aside on a plate.
3. Cook the Onions and Garlic:
Add the onion rings to the pot next and cook until they become golden brown, about 5-7 minutes, stirring occasionally. This enhances their sweetness. Afterward, toss in the smashed garlic cloves and cook for an additional minute until fragrant.
4. Add Flavor Boosters:
Next, stir in the tomato paste. Cook for about 2 minutes to deepen its flavor. Then, deglaze the pot by adding the Belgian beer. Scrape up all the delicious browned bits stuck to the bottom of the pot to infuse the stew with rich flavor.
5. Combine Everything:
Return the browned beef to the pot. Pour in the beef broth, Worcestershire sauce, bay leaves, thyme sprigs, and capers. If you’ve opted for them, add the carrots and celery for extra flavor and nutrition.
6. Slow Cook the Stew:
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook slowly for about 2.5 to 3 hours. This slow cooking will make the beef super tender. Don’t forget to turn the beef chunks occasionally to ensure even cooking.
7. Final Touches:
Once the beef is fork-tender, remove the bay leaves and thyme sprigs from the pot. Taste the stew and adjust the seasoning with extra salt and pepper if desired.
8. Serve & Enjoy:
Serve your warm and hearty stew hot, alongside crusty bread, boiled potatoes, or buttered noodles for a complete meal. Enjoy every comforting bite!
This Easy Belgian-Style Slow-Cooked Beef Stew is not only comforting but also a delicious way to gather around the table with family and friends on chilly days!
FAQ for Easy Belgian-Style Slow-Cooked Beef Stew
Can I Use Different Cuts of Beef?
Yes, you can substitute beef chuck with other cuts, such as brisket or round. Just be aware that cooking times might vary slightly, and some cuts may require longer to become tender.
Is There a Non-Alcoholic Alternative for the Beer?
Absolutely! If you’d like to avoid alcohol, you can substitute the beer with additional beef broth or use a non-alcoholic beer. This will still provide some depth of flavor to the stew.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Stew?
Yes, this stew freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
