An Easy And Delicious Beef Stew – Belgian Stew

Everyone has that one meal that makes them think of home. As soon as you walk through the door and that smell is like a warm hug. You just can’t wait to sit down for dinner with your family. For me this easy and delicious beef stew is it!

I can picture the old orange linoleum floors and pine cabinets in my nana’s kitchen and the pot simmering on the stove. The delicious smell wafting down the hallways. This meal to me is pure comfort. My great aunt lived in Belgium for many years and this was one of the recipe’s she so kindly shared with us. It was quick to be a frequently requested choice.

It’s a simple and savory beef stew but packed with flavor. This can be made on the stovetop or in a slow cooker so it can really take it’s time.

Because this is a simple stew of meat and onions there are no if’s and’s or but’s, this stew must be paired with my Sour Cream Potato Casserole – An Easy Way to Elevate Your Mashed Potatoes and Make Ahead Of Time! it truly gives your taste buds everything they’re looking for. The hearty beef stew with the tangy potatoes will bring you pure happiness!

I also like to add in a side of carrots or green beans to complete my plate but my husband loves to just layer the potatoes and spoon the stew right on top. However you choose to plate this easy and delicious beef stew it is sure to be a hit for all ages!

The secret ingredient in this stew is beer. Yes you read that correctly. But don’t worry the alcohol will cook out, so you don’t have to worry about any younger eaters. I’ve tried multiple beers with this recipe but my favorite one to use is Guinness. I just find the depth and richness it gives is just a little bit more than the classic pale ale.

So let’s get stewing!

Brown your beef cubes/stewing beef in a frypan on medium heat, with a little olive oil and salt and pepper. Depending on the size of your pot you may have to do in two batches, to ensure everything gets browned.

While the beef is browning, start slicing your onions. Have a tissue ready because there are 6 onions to slice, so fair warning there will be waterworks!

After your onions are sliced, dice your garlic.

If you are transferring your beef to a slow cooker, go ahead and do so now. De glaze the pot or pan with the Guinness beer to get all the little brown bits so you don’t miss out on any flavor.

If you’re using a good old pot like me, add the beer directly to the pot with the meat. Add in the rest of the ingredients including the cornstarch while your liquids are cold/room temperature. If your liquids are too warm you will need to mix your cornstarch with a little water so it doesn’t cause clumps.

Once everything is in give it a good stir and cover. Cook on low for 6-8 hours or until the beef cubes are tender and split apart easily with a fork.

This recipe will feed 6-8 people but you can totally half this recipe if you are not cooking for as many.

I also like to use Better than Bouillion Beef Base, instead of Bouillion cubes or powder to avoid unnecessary MSG. But whatever you have on hand will be just fine!

I like to follow this with a Coconut Fudge Brownies with Coffee Butter Icing for desert.

Yield: 6-8

An Easy And Delicious Beef Stew - Belgian Stew

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It’s a simple and savory beef stew but packed with flavor. This can be made on the stovetop or in a slow cooker so it can really take it’s time.

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

• 4lbs Stewing Beef
• 3TBS Oil or Butter (For Browning Beef)
• 6 Medium SIze Onions - Cut in half and then sliced not diced
• 3 Cups Beer (Guinness is Preferred)
• 2 Cloves Garlic - chopped
• 1.5 TBS Bouillon or 4 cubes
• 1/4 Cup Brown Sugar
• 2 Bay Leafs
• 1 TSP Thyme
• 1 TSP Parsley
• Pinch of All Spice
• 1/4 Cup Red Wine Vinegar
• 1/3 Cup Cornstarch

Instructions

1. Brown Beef in oil/butter. Do not overcrowd pan or pot.
2. Transfer to slow cooker deglazing with the beer or leave in the pot.
3. Add in remaining ingredients except cornstarch.
4. Mix cornstarch with enough water to make a slurry and add in to prevent clumping.
5. Cook on low for 6-8 hours or until beef is tender enough to fall apart with a fork.
6. Serve with my Sour Cream Potato Casserole to compliment this delicious beef stew.