Beef stews are usually very forthcoming in nature. Chunks of beef and hearty vegetables served broth or in a thick gravy. This Belgian Beef Stew becomes rock star special with the addition of a bottle of Belgian Golden Ale and then finished with mustard and red wine vinegar. Sorry Mom, this version may have just replaced your recipe for my go-to. :::: gasp 🙂
This week’s #SundaySupper project is to feature recipes using libations. If you’re not familiar, the #SundaySupper Movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? This event is being hosted by DB over Crazy Foodie Stunts and Alice at A Mama, Baby & Shar-pei in the Kitchen. Thanks to them for their hard work.
This recipe comes from Chef Andrew Zimmern. The quote that goes along with it reads “Resist the temptation to fussy up this dish until you’ve made it a few times.” I followed his advice, I’m not even sure I know what I would have done different, or how I would have “fussy’d” because this dish is absolutely delicious. Big chunks of potatoes and carrots in the flavorful and rich ale’d broth with the tang of mustard and vinegar…we savored every bite.
Duvel Golden Ale enters into this assignment as the libation and unique flavor for this wonderful and hearty stew. I have to admit, it wasn’t all that easy to find, and when we did find it, it came with a price tag of $18 for four bottles.
- 3 pounds trimmed beef chuck cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground white pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons canola oil
- 3 medium onions thinly sliced
- 4 garlic cloves minced
- One 12-ounce bottle Duvel or other Belgian golden ale
- 4 cups beef stock or low-sodium broth
- 3 thyme sprigs 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
- 10 new potatoes cut into 1/2-inch pieces
- 2 large carrots cut into 1/2-inch dice
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.
If you like hearty soups and stews, how about:
And, take a look at all of the other libation recipes for this week’s event:
- Big Easy Milk Punch by The Weekend Gourmet
- Blue Sparkling Star Cocktail by Hezzi-D’s Books and Cooks
- Boozy Iced Spanish Coffee by Nosh My Way
- Campari Mint Spritzer by eating in instead
- Cranberry Moscow Mule by Ruffles & Truffles
- Creamy, Loaded Eggnog by La Bella Vita Cucina
- Malibu Breeze by Peanut Butter and Peppers
- Merry Berry Spritz by Amee’s Savory Dish
- Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
- Pomegranate Panache by Jane’s Adventures in Dinner
- Rhubarb Fool Cocktail by Food Lust People Love
- Southern Pomegranate Sparkler by Noshing With The Nolands
- Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
- Vanilla Bailey’s With A Twist by Momma’s Meals
Savory and Sweet Libational Dishes
- Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
- Beet Relish by What Smells So Good?
- Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
- Brandied Triple Cheese Ball by Magnolia Days
- Champagne Chicken by Cindy’s Recipes and Writings
- Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
- Craft Beer Jelly by Nik Snacks
- Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
- Hot Buttered Rum Balls by Bobbi’s Kozy Kitchen
- Lentil Soup with Wine Braised Shallots by Pancake Warriors
- Red Wine Braised Short Ribs by Cooking Chat
- Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
- Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy’s Honeybunch
- Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
- Bourbon Cranberry Compote by Pies and Plots
- Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
- Chocolate Stout Beer Brownies by The Perfect Brownie
- Dumante Frozen Espresso Creams by Seduction in the Kitchen
- Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
- Kahlua Bundt Cake by That Skinny Chick Can Bake
- Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
- Rum Glazed Cookie Cream Buns by NinjaBaker
- Tiramisu Biscotti by The Redhead Baker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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