This Belgian-style slow-cooked beef stew is the kind of meal that fills your kitchen with the warm, cozy smell of tender beef, rich broth, and a hint of beer. The beef is cooked low and slow until it’s meltingly soft, mingling with hearty vegetables and aromatic herbs to create a stew that’s both comforting and full of flavor.
I love making this stew on a lazy weekend when I have time to let it cook gently for hours. The long cooking time means the flavors really come together, and the beef turns super tender. A little tip I like to share is adding a good Belgian beer to the stew—it adds a unique depth of flavor that makes this dish stand out from your usual beef stew.
Whenever I serve this stew, it’s almost always with crusty bread or buttered noodles to soak up all that delicious sauce. It’s the kind of dish that makes everyone feel warm on a chilly evening, and I’ve found that it’s easy to invite friends or family over just for a casual meal around this bowl of hearty comfort. It’s a simple pleasure that never fails to bring smiles to the table.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, brisket or short ribs work well as alternatives.
Belgian dark beer: This adds a rich, slightly sweet depth to the stew. If you don’t have beer, use a dark ale or replace it with extra beef stock and a splash of balsamic vinegar for acidity.
Vegetables: Carrots and potatoes add heartiness and texture, but you can swap potatoes with parsnips or turnips if preferred.
Tomato paste and brown sugar: These balance flavors by adding sweetness and umami. If you want less sweetness, reduce the brown sugar slightly.
How Do You Make the Beef Tender and the Stew Thick?
Slow cooking the beef gently is key to tenderness. Here’s how:
- Brown the beef first for flavor, then simmer low and slow for at least 2.5 hours.
- Keep the stew covered to trap moisture and heat evenly.
- Add vegetables later so they don’t overcook and become mushy.
- For thickening, mix flour with cold water to avoid lumps, then stir into the stew near the end and cook uncovered to thicken the sauce.
Taking your time with these steps will give you that rich, melt-in-your-mouth stew that’s classic Belgian comfort food.
Equipment You’ll Need
- Large Dutch oven or heavy-based pot – I prefer it because it evenly distributes heat for slow cooking and browning.
- Wooden spoon – helps stir the stew without scratching the pot and scrapes up flavorful bits from the bottom.
- Measuring cups and spoons – keep your ingredients balanced and accurate.
- Sharp knife and chopping board – for prepping beef and vegetables safely and quickly.
- Small bowl – for mixing flour slurry if thickening is needed.
Flavor Variations & Add-Ins
- Protein swap: Use lamb or veal for a different twist, which can bring a richer or milder flavor.
- Vegetable change: Add mushrooms or celery for more depth and texture in your stew.
- Spice boost: A dash of smoked paprika or a pinch of cayenne adds warmth and smokiness.
- For a touch of sweetness: Stir in a small spoonful of honey or balsamic vinegar before serving to enhance the flavors.
Belgian Style Slow Cooked Beef Stew
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or beef dripping
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and chopped into chunks
- 3 medium potatoes, peeled and chopped into chunks
- 2 cups (500 ml) Belgian dark beer (e.g., a dubbel or a brown ale)
- 2 cups (500 ml) beef stock
- 2 tbsp tomato paste
- 2 tsp brown sugar
- 2 bay leaves
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 2 tbsp all-purpose flour (optional for thickening)
- Fresh parsley, chopped (for garnish)
- French fries or crusty bread, for serving
Time Needed:
Prepare to spend about 15-20 minutes on prepping and browning, then a slow cook time of 2.5 to 3 hours for tender beef and flavorful stew. Add another 15 minutes if you want to thicken the stew with flour.
Step-by-Step Instructions:
1. Season and Brown the Beef:
Sprinkle salt and pepper generously over the beef cubes. Heat the oil or beef dripping in a large, heavy pot over medium-high heat. Brown the beef in batches, making sure each piece has a nice crust. Remove browned beef and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onions. Cook for about 5 minutes until they soften and turn slightly golden. Add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Brown Sugar:
Stir in the tomato paste and brown sugar, cooking them with the onions and garlic for 2 minutes. Then, add the browned beef back to the pot.
4. Add Liquids and Herbs:
Pour in the Belgian dark beer and beef stock. Use a wooden spoon to scrape any flavorful bits from the bottom of the pot. Toss in the bay leaves and thyme.
5. Slow Cook the Stew:
Bring the stew to a gentle simmer, cover it with a lid, and let it cook on low heat for about 2.5 to 3 hours. The beef should become tender and full of flavor.
6. Add Vegetables:
About 45 minutes before it’s done, add the chopped carrots and potatoes. Continue cooking until vegetables and beef are perfectly tender.
7. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a bit of cold water until smooth, then stir this slurry into the pot. Cook uncovered for 10-15 minutes to thicken.
8. Finish and Serve:
Remove the bay leaves and thyme sprigs. Taste the stew and add salt or pepper if needed. Serve it hot, garnished with chopped fresh parsley, alongside crispy French fries or crusty bread to soak up the delicious sauce.
Enjoy your hearty and comforting Belgian-style slow-cooked beef stew!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking during the slow simmer.
Can I Substitute Beer in the Recipe?
If you don’t have Belgian beer, opt for a dark ale or a brown beer for a similar flavor. Alternatively, use extra beef stock with a splash of balsamic vinegar or Worcestershire sauce to mimic the depth beer provides.
How Should I Store Leftovers?
Allow the stew to cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the vegetables about halfway through to avoid overcooking.
