Belgian Beef Stew with Dark Beer
Tender braised beef chuck simmered in dark Belgian beer and caramelized onions—the soul of carbonade flamande, made weeknight-friendly in 60 minutes. One pot, deep umami, pure comfort.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Season generously with salt and black pepper on all sides.
Step 2
Heat 2 tbsp oil in a large heavy pot or Dutch oven over medium-high until it shimmers.
Step 3
Working in two batches, sear beef 2–3 minutes per side without moving until edges are deeply browned. Remove to a plate.
Step 4
Add sliced onions to the same pot, stirring occasionally, until soft and caramelized, about 8–10 minutes.
Step 5
Stir in tomato paste and mustard, coating the onions, then pour in beer and broth, scraping up browned bits.
Step 6
Return beef and any juices to pot. Add bay leaf. Bring to a simmer, then reduce heat to low.
Step 7
Cover and simmer gently for 50–55 minutes, stirring occasionally, until beef is fork-tender.
Step 8
Remove bay leaf. Taste and adjust salt and pepper. Serve hot in bowls with crusty bread.
Tools you’ll need
- large heavy pot or Dutch oven (5-quart minimum)
- tongs
- wooden spoon
- paper towels
- measuring cups and spoons
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