This Belgian style Slow cooked Beef Stew is a hearty and comforting dish that’s perfect for chilly days. It features tender chunks of beef slowly cooked until they’re melt-in-your-mouth soft, combined with rich broth, aromatic herbs, and a touch of sweetness that makes every bite so satisfying.
I love making this stew on a lazy weekend when I have a few hours to let it simmer gently. The slow cooking really brings out the deep flavors and makes the beef unbelievably tender. One simple tip I always follow is to brown the beef well before slow cooking to lock in all that meaty goodness.
Serving it with some crusty bread or creamy mashed potatoes makes it even better, soaking up all the delicious juices. Every time I make this stew, it feels like a warm hug in a bowl—easy to make, hard to forget, and always a crowd-pleaser around the table.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking because it breaks down and becomes tender. If you can’t find chuck, brisket or short ribs work well too. Avoid lean cuts—they won’t get as tender.
Belgian Dark Beer: This adds rich, slightly sweet, and malty flavor. If you don’t have Belgian beer, a dark ale or stout makes a good substitute. For no alcohol, try beef broth with a splash of balsamic vinegar.
Flour: Used to thicken the stew sauce. You can swap with cornstarch (mix with cold water first) or gluten-free flour if needed. Just add gradually to avoid lumps.
Vegetables: Carrots, pearl onions, and potatoes add texture and sweetness. If pearl onions aren’t available, chopped regular onions work fine. Feel free to add parsnips or celery for extra flavor.
How Do You Get the Beef Tender and the Stew Thick?
The secret to tender beef is low and slow cooking along with proper browning. Follow these tips:
- Pat beef dry to help it brown well, don’t crowd the pan when searing to ensure good color and flavor.
- After browning, cook the stew gently on low heat or in a slow cooker so connective tissues break down without drying out.
- Make a roux: cook onions with flour to create a natural thickener. Stir constantly to avoid lumps before adding liquids.
- Add root veggies about an hour before the end to keep their texture, cooking too long can make them mushy.
These steps help you get tender beef with a rich, nicely thickened sauce every time. I always brown my meat well—it really lifts the flavor and keeps it juicy.
Equipment You’ll Need
- Heavy-based Dutch oven or large pot – I recommend this because it distributes heat evenly and is great for slow simmering.
- Sharp knife and cutting board – makes chopping beef and vegetables quick and safe.
- Wooden spoon or spatula – for stirring and scraping up browned bits for extra flavor.
- Measuring spoons and cups – to keep your ingredients precise and consistent.
- Slow cooker (optional) – if you prefer easy, hands-off cooking; set it and forget it!
Flavor Variations & Add-Ins
- Use beef brisket or short ribs instead of chuck for a different texture of meat—rich and very flavorful.
- Try adding mushrooms (sautéed first) for an earthy note that pairs well with the beer sauce.
- Stir in a splash of balsamic vinegar or a teaspoon of dark chocolate to deepen the sauce’s richness.
- For a slight sweetness, add a pinch of brown sugar or a splash of apple cider vinegar during cooking.
Belgian Style Slow Cooked Beef Stew
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into large cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup Belgian dark beer (such as Chimay or Leffe)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp thyme (dried or 1 tbsp fresh)
- 1 tsp mustard (Dijon preferred)
- 4 large carrots, cut into chunks
- 12 small pearl onions or yellow onions, peeled
- 1 cup baby potatoes or quartered regular potatoes
- Fresh parsley, chopped for garnish
- Optional: a pinch of brown sugar or dark chocolate for slight sweetness and depth
How Much Time Will You Need?
This delicious beef stew takes about 30 minutes to prepare and brown the ingredients, plus 2 to 3 hours of slow cooking on the stove top or 6-8 hours in a slow cooker. Add an extra hour towards the end for cooking the vegetables to a tender finish. Plan for roughly 3.5 to 4 hours total for best results.
Step-by-Step Instructions:
1. Season and Brown the Beef:
Start by generously sprinkling salt and pepper on the beef cubes. Heat the oil or butter in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure each piece gets a nice, deep crust. Once browned, remove the beef and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook for 5 to 7 minutes until soft and golden. Then add the minced garlic and cook for about one more minute, stirring gently to avoid burning.
3. Make the Roux and Add Liquid:
Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes. This cooks out the raw flour taste. Slowly pour in the beef broth while stirring to keep it smooth. Add the Belgian beer and tomato paste, mixing everything well.
4. Simmer the Beef:
Put the browned beef back into the pot. Add bay leaves, thyme, and mustard. Stir to combine. Cover the pot and let it simmer gently on low heat for 2 to 3 hours until the beef is tender. Alternatively, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
5. Add the Vegetables:
About 1 hour before the stew finishes, stir in the carrots, pearl onions, and potatoes. This helps keep them tender but firm.
6. Final Touches and Serve:
Check seasoning and add more salt or pepper if needed. To balance the flavors, you can stir in a pinch of brown sugar or some grated dark chocolate. Remove the bay leaves. Garnish generously with fresh parsley. Serve your stew hot with traditional Belgian fries or crusty bread to soak up the delicious gravy.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat brown evenly and ensures it cooks properly during the slow simmer.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic on the stove, transfer all ingredients to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender and the flavors meld beautifully.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the sauce.
What Can I Serve with Belgian Beef Stew?
This stew is traditionally served with crispy Belgian fries, but it’s also delicious alongside crusty bread, creamy mashed potatoes, or a simple green salad for a well-rounded meal.
