📝 About This Recipe
Hailing from the mist-covered plains of Flanders, this iconic Belgian stew is a masterclass in balancing deep, savory notes with a delicate sweet-and-sour finish. Unlike its French cousin, Boeuf Bourguignon, this dish relies on the complex malty bitterness of a Belgian Trappist ale and a surprising addition of mustard-slathered spiced bread to create a luxuriously thick, mahogany sauce. It is the ultimate comfort food, offering melt-in-your-mouth beef and caramelized onions that have been slow-cooked to perfection.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 3 tablespoons Unsalted Butter
- 1 tablespoon Vegetable Oil (high smoke point for searing)
- 3 cloves Garlic (minced)
- to taste Salt and Black Pepper (be generous with the seasoning)
The Braising Liquid & Flavorings
- 22 ounces Belgian Abbey Ale or Dubbel (such as Chimay Blue or Westmalle Dubbel)
- 2 cups Beef Stock (high quality or homemade)
- 1 tablespoon Brown Sugar (to balance the beer's bitterness)
- 1 tablespoon Cider Vinegar (for a bright acidic finish)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
The Secret Thickener
- 2 slices Pain d'Epices or Sourdough Bread (crusts removed)
- 2 tablespoons Dijon Mustard (sharp and spicy)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the beef cubes thoroughly dry with paper towels; this is crucial for a proper sear. Season generously with salt and pepper.
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2
In a large Dutch oven, heat the oil and 1 tablespoon of butter over medium-high heat. Sear the beef in batches, ensuring not to crowd the pan, until deeply browned on all sides (about 5-7 minutes per batch). Transfer the browned beef to a plate.
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3
Lower the heat to medium and add the remaining 2 tablespoons of butter. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes until the onions are soft and a deep golden brown.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Deglaze the pot by pouring in about 1/2 cup of the Belgian ale. Use a wooden spoon to scrape up all the 'fond' (the flavorful brown bits) from the bottom of the pot.
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6
Add the beef and any accumulated juices back into the pot. Pour in the remaining beer and enough beef stock to just barely cover the meat.
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7
Stir in the brown sugar, cider vinegar, thyme sprigs, and bay leaves.
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8
Spread a thick layer of Dijon mustard onto one side of each bread slice. Place the bread, mustard-side down, directly onto the surface of the stew.
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9
Bring the liquid to a very gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer the pot to the preheated oven.
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10
Bake for 2.5 to 3 hours. Halfway through, stir the stew gently; the bread will have softened and will begin to dissolve into the sauce, acting as a natural thickener.
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11
Once the beef is fork-tender, remove the pot from the oven. Discard the thyme stems and bay leaves. If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce.
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12
Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Garnish with fresh parsley before serving.
💡 Chef's Tips
Choose the right beer: Avoid overly hoppy IPAs as they become unpleasantly bitter when reduced; a malty Brown Ale or Dubbel is traditional. Don't rush the onions: The deep flavor of this stew comes from the caramelization of the onions, so give them the full 20 minutes. Dry the meat: If the beef is damp, it will steam rather than sear, missing out on the Maillard reaction that creates depth. Make it ahead: Like most braises, this tastes even better the next day after the flavors have had time to marry in the fridge. If you can't find Pain d'Epices (Belgian spice bread), use a high-quality sourdough and add a pinch of ground cloves and nutmeg to the stew.
🍽️ Serving Suggestions
Serve alongside thick-cut Belgian fries (frites) with a side of mayonnaise for the most authentic experience. Pair with a glass of the same Belgian Dubbel used in the cooking to complement the malty notes. A side of buttery mashed potatoes or wide egg noodles is perfect for soaking up the rich gravy. Serve with a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the beef. Traditional braised red cabbage with apples makes a wonderful, colorful accompaniment.