Belgian-Style Slow-Cooked Beef Stew (Print-Friendly Version)
Slow-braised beef in Belgian ale with root vegetables delivers rich, comforting depth on brisk evenings.
# What You’ll Need to Make This:
→ Beef
01 -
1.4 kg chuck roast, cut into 4 cm cubes
02 -
1 tablespoon salt
03 -
1 teaspoon black pepper
→ Vegetables
04 -
4 medium carrots, thickly sliced
05 -
3 stalks celery, chopped
06 -
2 medium yellow or sweet onions, chopped
07 -
4 cloves garlic, crushed
→ Liquids
08 -
950 ml low-sodium beef broth
09 -
1 bottle (330–350 ml) Belgian ale or substitute with white wine
→ Seasoning
10 -
2 bay leaves
11 -
1 tablespoon thyme (fresh or dried)
→ Optional Add-ins
12 -
2 cups potatoes, cut into large chunks
13 -
2 cups mushrooms, sautéed in advance
# How to Prepare:
01 -
Cut the chuck roast into 4 cm cubes and season thoroughly with salt and black pepper.
02 -
Heat a small amount of oil in a large skillet over medium-high. Sear beef cubes in batches for 5 minutes until browned on all sides.
03 -
In the same skillet, sauté chopped onions, carrots, celery, and crushed garlic for 5 minutes until slightly softened.
04 -
Transfer seared beef and sautéed vegetables into a slow cooker. Add beef broth, Belgian ale, bay leaves, and thyme. Include potatoes and mushrooms now if using.
05 -
Cover and cook on low for 8 hours or on high for approximately 4 hours, until the beef is exceptionally tender.
06 -
Remove bay leaves. Adjust seasoning if needed, then ladle into bowls and serve hot.
# Extra Tips:
01 -
For added depth, sauté mushrooms before adding to the slow cooker. The stew benefits from resting for several minutes before serving, allowing flavors to meld.