Belgian-Style Slow-Cooked Beef Stew

A deep, cozy classic—rich beef, bold ale, and tender onions come together in the most comforting way.

Ingredients

Chuck steak or stewing beef (about 1 kg)

Dark ale (about 400 ml)

Brown sugar

Fresh herb mix (parsley, tarragon, chives, etc.)

Bay leaf

Toasted flour

Butter

Onions (sliced)

Vinegar

Oil (for browning)

Thyme sprigs

Capers

Salt & pepper

Water (as needed)

Instructions

Prep oven & beef

Heat oven to 300°F (150°C). Cut beef into thick slices and season with salt.

Sear the beef

Heat oil in a large pot. Sear beef in batches until browned. Set aside.

Cook onions

Add butter to the pot. Cook onions over low heat until soft and golden, about 15 minutes. Remove and set aside.

Layer it up

Sprinkle toasted flour over the beef. Then layer beef, onions, and herbs in the pot.

Add liquids & seasoning

Pour in vinegar, brown sugar, thyme, bay leaf, salt, and pepper. Add dark ale and any beef juices. Top with water until just covered.

Slow-cook it

Cover the pot and cook in the oven for 3 hours, until the beef is very tender.

Finish & serve

Take out thyme and bay leaf. Add chopped herbs and capers. Serve warm.

Quick Tips

No ale? Use beef broth with a splash of balsamic.

Even better tomorrow—great for make-ahead meals.

Serve with: Mashed potatoes, fries, or crusty bread.