Name: Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 pounds beef chuck or stewing beef (Brisket can work as a substitute.); 2 tablespoons butter (Can use olive oil as a lighter option.); 2 tablespoons vegetable oil (Any neutral oil can be used.); 2 large onions (Shallots can be used for a different flavor.); 1 cup all-purpose flour (Opt for gluten-free flour if needed.); 1 bottle Belgian brown ale (Preferably Trappist or Dubbel.); 3 cups beef stock (Homemade or low-sodium is healthier.); 2 tablespoons apple cider vinegar (Can substitute with lemon juice.); 2 tablespoons Dijon mustard (Regular mustard can be used if necessary.); 1 tablespoon brown sugar (Maple syrup can be a suitable alternative.); 2 bay leaves (Remove before serving.); 1 tablespoon fresh thyme (Dried thyme can be used if fresh isn’t available.); 1 slice country bread (Any crusty bread can be used.); 2 tablespoons unsweetened cocoa powder (Optional for deepening flavor.)

Description

A hearty beef stew made with tender chunks of beef, vegetables, and rich flavors.

Ingredients

Scale

2 pounds beef chuck or stewing beef (Brisket can work as a substitute.)
2 tablespoons butter (Can use olive oil as a lighter option.)
2 tablespoons vegetable oil (Any neutral oil can be used.)
2 large onions (Shallots can be used for a different flavor.)
1 cup all-purpose flour (Opt for gluten-free flour if needed.)
1 bottle Belgian brown ale (Preferably Trappist or Dubbel.)
3 cups beef stock (Homemade or low-sodium is healthier.)
2 tablespoons apple cider vinegar (Can substitute with lemon juice.)
2 tablespoons Dijon mustard (Regular mustard can be used if necessary.)
1 tablespoon brown sugar (Maple syrup can be a suitable alternative.)
2 bay leaves (Remove before serving.)
1 tablespoon fresh thyme (Dried thyme can be used if fresh isn’t available.)
1 slice country bread (Any crusty bread can be used.)
2 tablespoons unsweetened cocoa powder (Optional for deepening flavor.)

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Instructions

Heat a Dutch oven over medium-high heat and add butter and vegetable oil. Season and brown the beef cubes until caramelized and golden brown, about 5-7 minutes; then set aside.
In the same pot, add onions and sauté until they turn golden, stirring occasionally for about 5 minutes.
Sprinkle in the all-purpose flour, stirring constantly for about 1 minute to eliminate the raw flour taste.
Gradually pour in the Belgian brown ale, stirring vigorously to scrape up any browned bits from the bottom of the pot.
Add the browned beef back to the pot, along with beef stock, apple cider vinegar, Dijon mustard, and brown sugar. Stir until combined.
Toss in tied bay leaves and thyme, then place a piece of mustard-covered country bread on top.
Reduce the heat to low and let the stew simmer gently for about 2 hours until the beef is fork-tender.
If using cocoa powder, stir it in during the last 30 minutes of cooking and adjust seasoning before serving.

Notes

This stew is perfect for cold weather and can be made in larger batches for leftovers.
Serve with crusty bread for a complete meal.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Stewing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg