This hearty beef stew is slow-cooked to perfection with tender meat and tasty vegetables. It brings warm, comforting flavors that are perfect for any cozy dinner!
I love how easy it is to just throw everything in the pot and let it do its thing. The smell while it cooks is so inviting, you’ll want to share it with everyone around you!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking due to its marbling and tenderness. If you can’t find it, try using brisket or round roast for similar results.
Belgian Beer: A dark ale provides depth to the stew. If beer isn’t your thing, you can substitute with beef broth or a splash of red wine, but you’ll miss that unique flavor.
Onions: Onions add sweetness as they caramelize. While yellow onions work best, you could use white onions or even shallots for a different taste.
Capers: They give a nice briny flavor. If you’re not a fan, olives or a splash of vinegar can add some acidity instead.
How Do You Achieve Perfectly Tender Beef?
The key to tender beef in this stew is the slow cooking process. Searing the meat first builds flavor. After that, cooking it low and slow allows the collagen in the meat to break down, resulting in melt-in-your-mouth bites.
- When you sear the beef, make sure not to crowd the pan. This helps which ensures more browning.
- Once everything is in the pot, resist the urge to lift the lid too often—the steam is crucial for tender meat!
- Keep the heat low once it’s simmering; this gives time for flavors to develop and meat to perfectly cook.
Easy Belgian-Style Slow-Cooked Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2.5 lbs (1.1 kg) beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 3 large onions, peeled and halved
- 4 cloves garlic, minced
- 2 cups beef broth (low sodium preferred)
- 1 cup Belgian beer (a dark or brown ale works best)
- 2 tablespoons tomato paste
- 2 tablespoons capers, drained
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh oregano or savory leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1-2 bay leaves
- Optional: 1 tablespoon flour or cornstarch for thickening
Time Estimate:
This stew will take about 15 minutes to prepare and then around 2.5 to 3 hours to cook on low heat. You’ll spend a little time searing the meat and chopping vegetables, but the slow cooker does all the hard work afterward, making it perfect for a cozy evening!
Step-by-Step Instructions:
1. Prepping the Pot:
Start by preheating a heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the olive oil and let it warm up while you prepare the beef.
2. Searing the Beef:
Generously season the beef chunks with salt and pepper. In batches, add the beef pieces to the hot oil. Sear them until they are nicely browned on all sides, which should take about 3-4 minutes per side. Once browned, transfer the beef to a plate and set it aside.
3. Cooking the Aromatics:
Reduce the heat to medium and add the halved onions to the pot. Cook them for about 5-6 minutes until they begin to brown slightly. Next, stir in the minced garlic and cook for an additional minute, just until fragrant.
4. Building Flavor:
Add the tomato paste to the pot and stir it in. Let it cook for another 1-2 minutes to develop those delicious flavors.
5. Deglazing the Pot:
Pour in the Belgian beer and gently scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This is where all the flavor comes from!
6. Combining It All:
Return the seared beef to the pot, then add the beef broth, fresh thyme, fresh oregano (or savory), and bay leaves if using. Stir everything together.
7. Slow Cooking:
Bring the stew to a gentle simmer, then cover it with a lid and reduce the heat to low. Let it cook for about 2.5 to 3 hours, or until the beef is tender and easily shredded with a fork.
8. Adding Capers:
Thirty minutes before serving, stir in the capers. This adds a lovely briny flavor to the stew!
9. Thickening (Optional):
If you prefer a thicker stew, mix 1 tablespoon of flour or cornstarch with a little cold water. Stir this mixture into the stew during the last 10 minutes of cooking. Let it simmer until thickened.
10. Final Touches:
Before serving, taste and adjust the seasoning with more salt and pepper if needed. Be sure to remove any herb sprigs and bay leaves.
11. Serving:
Serve this warm and comforting stew hot, ideally paired with crusty bread, mashed potatoes, or buttered noodles to soak up that delicious sauce. Enjoy the wonderful blend of flavors that make this a soul-warming meal—perfect for any gathering!
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Yes! While beef chuck roast is ideal for its tenderness and flavor, you can also use brisket or round roast if that’s what you have on hand. Just keep in mind that cooking times may vary slightly depending on the cut.
What if I Don’t Want to Use Alcohol?
No problem! You can substitute the Belgian beer with additional beef broth or a splash of red wine for a similar depth of flavor. Just make sure to adjust the seasoning to your taste as it may change the overall flavor profile.
Can I Make This Ahead of Time?
Absolutely! This stew can be made a day in advance. In fact, the flavors tend to deepen and improve after sitting overnight in the fridge. Simply reheat on the stove over low heat when you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months—just let it cool completely before transferring to a freezer-safe container. Reheat gently on the stove or in the microwave when ready to enjoy!
