Description
A hearty and comforting Belgian-style beef stew infused with the rich flavors of dark beer, tender meat, and aromatic vegetables.
Ingredients
- 2 lbs chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 1 bottle (12 oz) dark Belgian ale or stout
- 2 cups beef broth
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef cubes until browned on all sides. Remove and set aside.
- Add onions and garlic to the pot, sautéing until softened.
- Return the beef to the pot, and add carrots, dark ale, beef broth, brown sugar, thyme, and bay leaves.
- Bring to a simmer, then cover and reduce heat to low. Let cook for 2.5 hours until the beef is fork-tender.
- Check seasoning and adjust with salt and pepper as needed. Remove bay leaves before serving.
- Serve over mashed potatoes or with crusty bread, garnished with parsley.
Notes
This stew tastes even better the next day! Perfect for meal prep.
- Prep Time: 15
- Cook Time: 150
- Category: Main Course
- Method: Slow Cooking/Stovetop braising
- Cuisine: Belgian