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–+ servings
Belgian Beef Stew

Belgian Beef Stew

Belgian Beef Stew recipe. Tender beef slow-cooked in dark beer with onions & gingerbread. Serve with fries for an authentic Carbonade Flamande.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg beef chuck cut into chunks
  • 3 onions thinly sliced
  • 2 tbsp old-fashioned mustard
  • 50 g butter
  • 1 tbsp oil
  • 30 g brown sugar
  • 500 ml Belgian dark beer
  • 2 slices gingerbread pain d'épices
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tbsp vinegar red wine or balsamic
  • Salt and black pepper to taste

Equipment

  • Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Tongs
  • Wooden spoon
  • Pot or fryer for the fries

Method
 

  1. Heat the butter and oil in a large Dutch oven over medium-high heat.
  2. Pat the beef chunks dry with paper towels and sear them in batches until browned on all sides, then remove from the pot.
  3. In the same pot, add the sliced onions and cook until soft and golden, about 10 minutes.
  4. Sprinkle in the brown sugar and allow it to melt and coat the onions.
  5. Return the seared beef to the pot and stir in the mustard, vinegar, dark beer, bay leaves, and thyme.
  6. Spread mustard on the slices of gingerbread and place them on top of the stew, mustard-side down.
  7. Cover the pot and reduce the heat to low, letting it simmer gently for 2.5 to 3 hours.
  8. Cook the fries according to your preference while the stew simmers.
  9. Fish out the bay leaves and thyme stems from the stew, then ladle it into deep bowls and serve with fries.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 36gFat: 20gSaturated Fat: 8gCholesterol: 105mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 25mg

Notes

Choose beef cuts like chuck or shoulder for the best texture and flavor. Ensure to properly sear the beef for maximum flavor development. Taste and adjust seasoning before serving to suit your palate. This stew can be made ahead of time and actually tastes better the next day! If you have leftovers, they will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat thoroughly before serving.
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