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    Home > Soup, Stews, Chilis > Beef and Ale Stew using Belgian Ale

    Beef and Ale Stew using Belgian Ale

    Published: Dec 14, 2014 · Modified: Jul 13, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Beef stew with potatoes made with belgian ale.

    Belgian Beef Stew recipe made with Belgian Ale. Hearty beef stew becomes a rock star with full flavored ale. Using beer as the braising agent, this is comfort food at it’s best. This beef and ale stew is one you need to have on your dinner table.

    Beef Stew with Beer

    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 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. This beef and ale stew rocks.

    Duval Golden Ale

    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.

    Related Recipes

    • The Best Slow Cooker Beef Stew With Mushrooms
    • Pork Green Chile Stew, Chile Verde
    • Bolita Bean Soup with Beef Stew Meat and Red Wine
    • Hatch Chile Beef Short Rib Stew

    And speaking of libations, you should take a look at this beef stew recipe using lots of rich red wine. Jacques Pepin’s Beef Stew In Red Wine Sauce.

    Beef Stew with Beer. Belgian Ale Beef Stew

    Beef and Ale Stew

    Belgian Beef Stew recipe made with Belgian Ale. Hearty beef stew becomes a rock star with full flavored ale. Using beer as the braising agent, this is comfort food at it's best.
    5 from 3 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Belgium
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Servings: 8
    Calories: 702kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 702kcal | Carbohydrates: 72g | Protein: 44g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 428mg | Potassium: 2057mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3047IU | Vitamin C: 58mg | Calcium: 94mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Beef and Ale Stew … It’s What’s For Dinner

    More Soup Stew and Chili Recipes

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Reader Interactions

    Comments

    1. Julie G. says

      December 22, 2014 at 7:06 am

      5 stars
      My dad used to live in Belgium and we used to drink Duvel all the time! We also had lots of Leonidas….but that’s another story 😛 What a great meal to make and bring back the memories. Thanks for much for sharing!! Pinned 🙂

      Reply
      • Lea Ann Brown says

        December 28, 2014 at 3:01 pm

        Thanks Julie and thanks so much for that pin. We really loved this stew. Let me know what you think when you make it. Googling Leonidas, don’t know what they are.

        Reply
    2. Carol at Wild Goose Tea says

      December 18, 2014 at 8:02 pm

      What a great batch of recipes that showed up with this Sunday Supper. Your stew was outstanding. Of course it’s perfect for this time of year! Merry Christmas, Girl!

      Reply
      • Lea Ann Brown says

        December 20, 2014 at 12:51 pm

        Merry Christmas Carol. Hopefully over the holidays I’ll be able to catch up on my blog reading.

        Reply
    3. Karen (Back Road Journal) says

      December 18, 2014 at 10:16 am

      Better than your moms…now that is saying something. 😀

      Reply
      • Lea Ann Brown says

        December 20, 2014 at 12:50 pm

        Yup, I can’t believe I typed it. 🙂

        Reply
    4. Serena | Serena Bakes Simply From Scratch says

      December 17, 2014 at 8:48 pm

      Beef Stew is always a favorite! I love that you added the ale!

      Reply
      • Lea Ann Brown says

        December 20, 2014 at 12:50 pm

        Thanks Serena.

        Reply
    5. John@Kitchen Riffs says

      December 17, 2014 at 3:08 pm

      I’ve never had Duvel — I should hunt for it. First, of course, I’ll sample it. Then I’ll make this great beef stew! I’ve had a similar dish to this before, but never made it myself. Looks like so much fun! Thanks, and I hope your holidays are wonderful!

      Reply
    6. Coffee and Crumpets says

      December 17, 2014 at 12:42 pm

      I bet this went perfect with the cold weather we’ve been having! Can’t believe we dropped temps like that. Something about beef stew and vegetables, that’s what my husband wanted the other day it snowed. I made a chicken one, it was good too. 🙂

      Reply
    7. David @ CookingChat says

      December 17, 2014 at 3:38 am

      This looks so good! I’ve had some luck with Guinness in a beef stew, I might have to try this version next.

      Reply
      • Lea Ann Brown says

        December 17, 2014 at 5:54 am

        Don’t tell all the beer lovers, but I imagine the flavor wouldn’t change much… but the Dijon and the Vinegar is what makes this special … IMHO. Happy Holidays.

        Reply
    8. Barb says

      December 16, 2014 at 2:11 pm

      Hi Lea Ann, This looks like the perfect after-ski meal for my family. You know I need easy! Have a great holiday – we’ll be in Denver to celebrate.

      Reply
      • Lea Ann Brown says

        December 17, 2014 at 5:52 am

        Thanks Barb, enjoy your time one hustle and bustle. 🙂

        Reply
    9. Julie @ Texan New Yorker says

      December 15, 2014 at 11:59 am

      This sounds amazing! I think I had something very similar in Brussels a few years ago; it was *pouring* down rain and quite chilly outside, and we escaped the elements into this cute little pub-type restaurant off the main square, not even sure what to expect and I ordered and devoured a delicious Belgian ale beef stew that sounds a lot like yours. It was so comforting, as I’m sure yours was too!

      Reply
      • Lea Ann Brown says

        December 15, 2014 at 4:56 pm

        I’d love to have that stew in Belgium. And especially in Brussels. Merry Christmas Julie.

        Reply
    10. Susan says

      December 15, 2014 at 9:59 am

      This is the perfect dish to come home to after working all day or braving the crowds for Christmas shopping! I’ve never had a Belgian Ale but love the idea of adding beer for an extra kick of flavor.

      Reply
      • Lea Ann Brown says

        December 15, 2014 at 4:55 pm

        I had never had a Belgian Ale either. Pretty darn good, and I don’t even like beer. Merry Christmas Susan.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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