Description
This Belgian-Style Slow-Cooked Beef Stew, also known as Carbonnade Flamande, is a rich and hearty dish made with tender beef chuck, slow-cooked in a flavorful mix of Belgian-style beer, onions, garlic, and herbs. The stew develops deep, malty flavors as it simmers slowly, resulting in a comforting and traditional Belgian meal perfect for pairing with mashed potatoes, egg noodles, or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons flour
Cooking Ingredients
- 2 tablespoons olive oil
- 2 large onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 (12 oz) bottle Belgian-style beer (such as dubbel or dark ale)
- 2 cups beef broth
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare and Brown Beef: Season the beef cubes with salt and black pepper, then toss them with flour to coat lightly. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for about 2–3 minutes per side until they develop a rich brown crust. Transfer the browned beef to your slow cooker.
- Sauté Onions and Aromatics: In the same skillet, reduce the heat to medium and add the sliced onions. Cook for 6–8 minutes until they become golden and soft. Add minced garlic, brown sugar, Dijon mustard, and apple cider vinegar, stirring well. Cook for an additional 1–2 minutes to combine the flavors.
- Deglaze with Beer: Pour in the Belgian-style beer, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon. Bring the mixture to a simmer to meld the flavors.
- Combine Ingredients in Slow Cooker: Transfer the onion and beer mixture to the slow cooker with the browned beef. Add beef broth, fresh or dried thyme, and bay leaves. Stir gently to mix everything evenly.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours until the beef becomes fork-tender and the stew’s flavors are well developed and rich.
- Final Touches: Remove the bay leaves before serving. Garnish the stew with chopped fresh parsley for a burst of color and freshness if desired.
- Serving Suggestions: Serve your Belgian beef stew hot, paired beautifully with creamy mashed potatoes, buttered egg noodles, or rustic crusty bread to soak up the delicious sauce.
Notes
- Use a rich, malty Belgian-style beer such as a dubbel or dark ale for authentic depth of flavor.
- If you prefer a thicker stew, remove the lid from the slow cooker during the last 30 minutes to allow the liquid to reduce and concentrate.
- The stew can be made a day ahead; flavors improve when rested and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Belgian
