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