Name: Authentic Belgian Slow-Cooked Beef Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 2.5 lbs beef chuck roast, cut into cubes; 2 tablespoons vegetable oil; 3 large yellow onions, thinly sliced; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups Belgian dark ale; 1 tablespoon brown sugar; 1 tablespoon Dijon mustard; 2 tablespoons red wine vinegar; 2 cups beef broth; 2 sprigs fresh thyme or 1 teaspoon dried thyme; 2 bay leaves; Salt and freshly ground black pepper to taste; 1 tablespoon capers (optional); Fresh parsley or thyme for garnish

Description

This Authentic Belgian Slow-Cooked Beef Stew, known as Carbonnade Flamande, is rich and comforting—a perfect choice for chilly days.

Ingredients

Scale

2.5 lbs beef chuck roast, cut into cubes
2 tablespoons vegetable oil
3 large yellow onions, thinly sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups Belgian dark ale
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 cups beef broth
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper to taste
1 tablespoon capers (optional)
Fresh parsley or thyme for garnish

Instructions

Begin by patting the beef cubes dry with paper towels—removing excess moisture is key to achieving that flavorful crust when searing. Season generously with salt and freshly ground black pepper to enhance the beef’s natural flavors.
In your Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, add the beef cubes, ensuring not to overcrowd the pot. Sear for about 5-7 minutes on each side, or until a rich, brown crust develops. Once browned, remove the beef from the pot and set aside on a plate.
Lower the heat to medium and add the sliced onions to the same pot. Cook these for 15–20 minutes, stirring frequently until they’re golden brown and caramelized. This stage infuses your stew with deep, sweet flavors that balance the savory elements. Add minced garlic and sauté for an additional minute to release its aroma.
Sprinkle the flour over the caramelized onions and cook for 1–2 minutes, stirring constantly. This step will help to thicken the stew and bind all the flavors together.
Pour in the Belgian dark ale, scraping the bottom of the pot with a wooden spoon to lift those flavorful browned bits. This will enhance the stew’s depth and add complexity.
Return the beef to the pot, pouring in the beef broth along with the brown sugar, Dijon mustard, red wine vinegar, thyme sprigs, and bay leaves. Stir everything together until well combined.
Bring the contents of the pot to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours. The goal is to have the beef become tender enough that it can be easily shredded with a fork.
If desired, add capers in the last 10 minutes of cooking for an added burst of flavor. After cooking, do not forget to remove the thyme sprigs and bay leaves from the stew. Taste your creation, adjusting salt, pepper, and vinegar as necessary to suit your palate.
Once everything is perfectly combined and flavorful, ladle the stew into bowls and garnish with fresh parsley or thyme. Serve hot with your chosen sides, and prepare for the delightful smiles at the dinner table.

Notes

This stew benefits from being made a day in advance to allow the flavors to meld beautifully. To avoid a burnt bottom, stir occasionally and check if the stew needs more liquid.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dinner

Nutrition

Calories: 460 kcal
Sodium: 910 mg
Protein: 38 g