Belgian-Style Slow-Cooked Beef (Print)

Slow-cooked beef in dark ale with onions and herbs, creating a rich, savory dish with comforting depth.

# What You'll Need:

→ Main Ingredients

01 - 2.2 lbs (1 kg) chuck steak or any slow-cooking beef cut
02 - 4 medium onions, finely sliced
03 - 1 tbsp butter
04 - 1 tbsp vinegar
05 - 1 tbsp brown sugar
06 - 1 tbsp flour, toasted
07 - 1 tbsp capers
08 - 4 tbsp mixed fresh herbs (e.g., parsley, chives, tarragon, chervil), chopped
09 - 13.5 fl oz (400 ml) dark ale
10 - 1 tbsp oil for searing
11 - 1 bay leaf
12 - A few sprigs of thyme
13 - Salt and pepper to taste
14 - Water as needed to top up

# How to Make It:

01 - Preheat the oven to 300°F (150°C). Cut the beef into steaks about ½ inch (2 cm) thick and season them with salt. Thinly slice the onions and finely chop the herbs.
02 - Heat a Dutch oven or oven-safe pot over high heat and add the oil. Sear the beef steaks in batches until both sides are dark brown. Avoid overcrowding the pot. Transfer the seared beef to a tray and cover with foil.
03 - Add butter to the pot, reduce the heat, and cook the onions for at least 15 minutes, stirring occasionally, until they are deeply caramelized. Once done, remove the onions and set them aside.
04 - Return the beef to the pot and sprinkle with the toasted flour. Mix to coat the meat evenly. Remove the beef again and layer the pot with alternating layers of meat, onions, and chopped herbs until all are used.
05 - Pour the vinegar over the layered ingredients, followed by the brown sugar, thyme sprigs, bay leaf, salt, and pepper. Add the dark ale and any reserved juices from the seared beef. Add enough water to ensure the ingredients are just submerged.
06 - Cover the pot with a lid and place it in the preheated oven. Cook for 3 hours, or until the beef is tender and easily falls apart.
07 - Remove the thyme sprigs and bay leaf from the pot. Sprinkle the finished stew with freshly chopped herbs and a few capers for garnish.

# Additional Notes:

01 - Tastes better the next day and is perfect for meal prep.
02 - Pair this rich stew with potatoes, pasta, or crusty bread for a complete meal.
03 - For a gluten-free option, swap the flour and ale with gluten-free alternatives.
04 - Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

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