📝 About This Recipe
Transport your kitchen to the heart of Flanders with this luxurious, slow-baked beef stew, where tender morsels of chuck roast melt into a rich, mahogany gravy. Unlike stove-top versions, this oven-baked method allows the deep flavors of dark Belgian ale and caramelized onions to meld perfectly under a traditional 'crust' of mustard-slathered sourdough. It is a masterful balance of sweet, sour, and savory that defines the soul of Belgian comfort food.
🥗 Ingredients
The Meat & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 4 ounces Bacon or Pancetta (diced into small lardons)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing)
The Braising Liquid
- 12 ounces Belgian Dark Strong Ale (such as Chimay Blue or Leffe Brown; avoid overly hoppy beers)
- 2 cups Beef Stock (high-quality or homemade)
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Red Wine Vinegar (to balance the sweetness)
- 2 tablespoons All-Purpose Flour (for thickening)
Herbs & The 'Tartine' Topping
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaves
- 3-4 slices Sourdough Bread (thick-cut, enough to cover the top of the pot)
- 3 tablespoons Dijon Mustard (sharp and spicy)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure your oven rack is positioned in the lower third to accommodate a large Dutch oven.
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2
In a large Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.
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3
Season the beef cubes generously with salt and pepper. Working in batches to avoid crowding, sear the beef in the bacon fat over medium-high heat until deeply browned on all sides. Remove the beef and set aside.
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4
Lower the heat to medium and add the butter. Stir in the sliced onions with a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until the onions are soft, golden-brown, and caramelized.
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5
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
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6
Slowly pour in the Belgian ale while scraping the bottom of the pot with a wooden spoon to deglaze all those flavorful brown bits (fond).
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7
Add the beef stock, brown sugar, red wine vinegar, thyme, bay leaves, and the reserved bacon and beef. Bring the liquid to a gentle simmer.
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8
Spread a thick layer of Dijon mustard onto one side of each sourdough bread slice. Place the bread, mustard-side down, directly onto the surface of the stew.
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9
Cover the Dutch oven with a tight-fitting lid and transfer it to the oven. Bake for 2.5 to 3 hours, or until the beef is fork-tender.
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10
Remove from the oven. Discard the bay leaves and thyme stems. Stir the softened, mustardy bread into the sauce; it will dissolve and act as a final, flavor-packed thickener for the gravy.
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11
Taste and adjust seasoning with salt and pepper. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use a Belgian-style Dubbel or Dark Ale; avoid IPAs as the boiling process makes hop bitterness overwhelming. Don't rush the onions—the deep caramelization provides the characteristic color and sweetness of the dish. Pat the beef completely dry with paper towels before searing; moisture is the enemy of a good brown crust. If the sauce is too thin after baking, simmer it uncovered on the stove for 5-10 minutes to reduce. This dish tastes even better the next day, making it a perfect make-ahead meal for entertaining.
🍽️ 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 ale used in the cooking process. 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 balance the richness. Garnish with plenty of freshly chopped flat-leaf parsley for a pop of color and freshness.