📝 About This Recipe
Transport your kitchen to the cobblestone streets of Flanders with this luxurious, slow-cooked beef stew. Unlike its French cousin, Boeuf Bourguignon, this Belgian masterpiece swaps wine for deep, malty Trappist ale and features a signature sweet-and-sour profile from caramelized onions and brown sugar. It is the ultimate comfort food, where fork-tender beef melts into a rich, mahogany gravy thickened with traditional spiced mustard bread.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 3 tablespoons All-purpose Flour (for dredging)
- 1 teaspoon Salt and Black Pepper (plus more to taste)
The Aromatics & Base
- 2 tablespoons Unsalted Butter
- 4 slices Bacon (thick-cut, diced)
- 3 large Yellow Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Dark Brown Sugar (packed)
The Braising Liquid
- 1.5 cups Belgian Dubbel Ale (such as Chimay Red or Westmalle Dubbel)
- 1.5 cups Beef Stock (high quality, low sodium)
- 1 tablespoon Red Wine Vinegar
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaves
The Secret Thickener
- 2 slices Sourdough or Crusty Bread (crusts removed)
- 2 tablespoons Dijon Mustard (sharp and grainy)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the beef cubes very dry with paper towels; this is essential for a proper sear. Toss the beef in a bowl with flour, salt, and pepper until lightly coated.
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2
In a large Dutch oven over medium heat, cook the diced bacon until crisp. Use a slotted spoon to remove the bacon to a side plate, leaving the rendered fat in the pot.
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3
Increase the heat to medium-high. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides (about 3-4 minutes per batch). Transfer the browned beef to the plate with the bacon.
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4
Reduce heat to medium and melt the butter in the same pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until the onions are soft and a deep golden brown.
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5
Stir in the garlic and brown sugar, cooking for another 2 minutes until the sugar melts and the onions look caramelized.
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6
Deglaze the pot by pouring in 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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7
Add the beef stock, red wine vinegar, thyme, and bay leaves. Return the beef and bacon (and any accumulated juices) back into the pot.
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8
Spread a thick layer of Dijon mustard onto one side of each slice of bread. Place the bread slices, mustard-side down, directly onto the surface of the stew liquid.
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9
Bring the liquid to a very gentle simmer on the stove, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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10
Braise for 2.5 to 3 hours. Halfway through, stir the pot 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 uncovered.
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12
Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use a Belgian-style Ale (Dubbel); avoid overly hoppy IPAs which become unpleasantly bitter when reduced. Don't rush the onions; their slow caramelization provides the foundational sweetness that balances the beer's bitterness. Searing the meat in batches is crucial; if you crowd the pan, the meat will steam rather than brown, losing depth of flavor. If you can't find Belgian bread, a spice cake (pain d'épices) is a traditional alternative for an even more authentic, sweeter finish. This stew tastes even better the next day, as the complex flavors have more time to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over 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. Accompanied by buttery mashed potatoes or wide egg noodles to soak up the rich gravy. A side of braised red cabbage or steamed green beans provides a bright crunch to contrast the rich stew. Garnish with a generous sprinkle of fresh flat-leaf parsley for a pop of color and freshness.