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Authentic Belgian Slow-Cooked Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Belgian

Description

This Authentic Belgian Slow-Cooked Beef Stew, also known as Carbonnade Flamande, is a rich and hearty dish featuring tender chunks of beef slowly braised in Belgian dark beer, caramelized onions, and savory herbs. A perfect comfort meal with deep, complex flavors, it’s ideal for a cozy family dinner or entertaining guests.

Ingredients

Scale

Beef and Seasoning

  • 2.5 pounds beef chuck roast, cut into chunks
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

For Cooking

  • 3 tablespoons olive oil or butter
  • 3 large yellow onions, thinly sliced
  • 3 garlic cloves, crushed
  • 2 cups Belgian dark beer (like Chimay Blue or Leffe Brune)
  • 1 cup beef stock
  • 1 tablespoon brown sugar
  • 2 tablespoons Dijon mustard
  • 2 slices thick country-style bread
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)

Instructions

  1. Season and Sear the Beef: Pat the beef chunks dry using paper towels. Season evenly with salt and pepper. Heat olive oil or butter in a large Dutch oven over medium-high heat, then sear the beef in batches until all sides are well-browned. Remove and set aside.
  2. Caramelize the Onions: Lower the heat to medium and add more oil or butter if necessary. Add the thinly sliced onions with a pinch of salt, cooking for 15 to 20 minutes while stirring frequently until onions are soft and caramelized. Add crushed garlic and cook for an additional minute until fragrant.
  3. Deglaze with Beer: Pour in the Belgian dark beer to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Let this simmer gently for 2 to 3 minutes to reduce slightly and concentrate flavors.
  4. Add Remaining Ingredients: Return the seared beef to the Dutch oven. Pour in the beef stock, then add brown sugar, dried thyme, and bay leaves. Spread Dijon mustard evenly on the slices of thick country-style bread and place them mustard-side down into the pot.
  5. Slow Cook the Stew: Cover the pot with its lid and cook on low heat on the stovetop or transfer to a preheated oven at 325°F (163°C). Let it simmer gently for 2.5 to 3 hours, or until the beef is very tender and easily shredded with a fork.
  6. Finish and Serve: Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt or pepper if needed. Serve the stew hot, ideally accompanied by crusty bread or creamy mashed potatoes for a traditional Belgian experience.

Notes

  • Use a sturdy Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning during slow cooking.
  • The bread with mustard placed in the pot helps to thicken the stew and adds an authentic touch to the flavor.
  • If Belgian dark beer is unavailable, a strong dark ale or stout can be a suitable substitute.
  • The stew tastes even better the next day as flavors meld, making it perfect for advance preparation.
  • For a gluten-free option, replace the bread with gluten-free thick slices or omit it and add a gluten-free thickener if desired.

Find it online: https://yumrecipesfood.com/authentic-belgian-slow-cooked-beef-stew-recipe/