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Belgian Beef Stew with Dark Beer and Mustard
A rich and savory beef stew, slow-cooked in dark Belgian beer and enhanced with the pungent depth of Dijon mustard. This dish offers a comforting and complex flavor profile, perfect for a hearty meal.
🧂 Ingrédients
- 1.5 kg Beef chuck roast(cut into 2-inch cubes)
- 1/4 cup All-purpose flour
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 750 ml Dark Belgian beer(such as Dubbel or Quadrupel)
- 2 cups Beef broth
- 3 tbsp Dijon mustard
- 1 tbsp Brown sugar
- 2 Bay leaves
- 4 Fresh thyme sprigs
👨🍳 Instructions
- 1
Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
💡 Conseils de pro: Ensuring the beef is dry helps with browning. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
⏱️ 10-15 minutes - 3
Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 4
Pour in the dark Belgian beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.
⏱️ 5 minutes - 5
Return the browned beef to the pot. Stir in the beef broth, Dijon mustard, brown sugar, bay leaves, and thyme sprigs. The liquid should mostly cover the beef; add more broth or water if needed.
💡 Conseils de pro: Adjust mustard and sugar to your preference. - 6
Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven at 160°C (325°F). Cook for 2.5 to 3 hours, or until the beef is fork-tender.
⏱️ 2.5-3 hours💡 Conseils de pro: Alternatively, you can simmer on the stovetop over low heat, stirring occasionally. - 7
Remove the bay leaves and thyme sprigs. Skim off any excess fat from the surface. Taste and adjust seasoning if necessary. Thicken the sauce with a cornstarch slurry if desired.
💡 Conseils de pro: A cornstarch slurry is made by mixing 1 tbsp cornstarch with 2 tbsp cold water.
💡 Conseils de pro
- ✓Use a good quality dark Belgian beer for the best flavor.
- ✓Allowing the stew to rest for a day in the refrigerator can deepen the flavors.
- ✓Serve with mashed potatoes, crusty bread, or frites.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sliced carrots and celery along with the onions for more vegetables.
- Incorporate a tablespoon of Worcestershire sauce for added umami.
- A touch of dark chocolate can add richness and depth.