Belgian Beer and Beef Bliss Stew
Experience the rich, comforting flavors of Belgium with this hearty and delectable stew. Belgian Beer and Beef Bliss Stew is a slow-cooked masterpiece combining tender beef slices, smoky bacon, and sweet caramelized onions, all gently simmered in a Belgian brown ale. Infused with herbs and a hint of Dijon mustard, this dish delivers the perfect balance of savory and sweet. Served with warm, mustard-drenched croutons and a side of creamy mashed potatoes or classic Belgian fries, it transforms any meal into a truly indulgent culinary journey. Perfect for cozy dinners or larger gatherings, this stew can be lovingly prepared in a traditional oven or a convenient crockpot. Embrace the essence of Belgium with every bite!
4
Servings
N/A
Calories
15
Ingredients
Ingredients
Beef (chuck cut)
500g (Cut into 5mm thick slices)
Bacon
4 slices (Cut into cubes)
Onions
3 (Roughly diced (mirepoix))
Garlic cloves
3 (Minced)
Bouquet garni
1 (Include bay leaf, parsley, thyme)
Belgian strong brown ale
1 bottle (1/2 pint) (Opened)
Beef stock
1/2 liter (Prepared)
Red wine vinegar
2 tablespoons (Measured)
Butter
20g (Measured)
Olive oil
2 tablespoons (Measured)
French bread, baguette
7-8 slices (Sliced)
Brown sugar
2-3 tablespoons (Measured)
Dijon mustard
As needed (Spread on bread)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Instructions
1
Preheat your oven to 170°C (340°F), or set your crockpot to high.
2
Thoroughly pat the beef slices dry with paper towels to ensure an excellent sear.
3
In a flame-proof casserole, heat the butter and olive oil over medium heat. Add the bacon cubes and fry until golden brown. Use a slotted spoon to remove bacon and set it aside.
4
Increase the heat to high. In the same casserole, brown the beef slices on all sides. Remove with a slotted spoon and set aside to keep warm.
5
Add the diced onions and minced garlic to the casserole. Cook over medium heat until the onions become translucent and lightly golden. Season generously with salt and pepper.
6
Sprinkle the brown sugar over the onions and mix until evenly coated. Allow the mixture to caramelize lightly, then pour in the red wine vinegar. Stir well and let it cook for an additional 2 minutes.
7
Return the seared beef and bacon to the casserole. Stir gently to combine and coat with the onion mixture.
8
Pour in the Belgian brown ale followed by the beef stock, ensuring the meat is fully submerged. Add the bouquet garni.
9
Slice the French baguette and generously spread Dijon mustard on each slice. Lay the slices on top of the meat mixture.
10
Transfer the casserole to the oven and let it cook slowly for 2 to 3 hours. Alternatively, allow it to simmer in the crockpot for up to 5 hours on high.
11
Once cooked, gently break up the bread into the dish, stirring it to thicken the sauce. Taste and adjust the seasoning if necessary. Serve hot and enjoy your Belgian delight.
12
Traditionally, serve this stew with Belgian fries or creamy mashed potatoes cooked with lots of love!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Belgian Beer and Beef Bliss Stew?
It is a traditional Belgian-style slow-cooked beef stew featuring tender beef slices, smoky bacon, and caramelized onions simmered in a Belgian brown ale and topped with mustard-spread baguette slices.
What cut of beef is best for this recipe?
The recipe calls for 500g of beef chuck cut into 5mm thick slices, which becomes very tender during the slow-cooking process.
What kind of beer should I use?
You should use one bottle (1/2 pint) of Belgian strong brown ale to achieve the authentic rich and slightly sweet flavor.
Can I cook this in a crockpot?
Yes, you can cook this stew in a crockpot on the high setting for up to 5 hours.
What is the recommended oven temperature?
Preheat your oven to 170°C (340°F) for the slow-cooking process.
Why is French bread used in the stew?
The baguette slices, spread with Dijon mustard, are placed on top of the stew to act as a lid and are later stirred in to thicken the sauce.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What ingredients are in the bouquet garni?
The bouquet garni for this stew should include bay leaf, parsley, and thyme.
Why do I need to pat the beef dry before cooking?
Patting the beef dry with paper towels ensures a better sear when browning the meat in the casserole.
How do I prepare the onions for this stew?
Use 3 onions and dice them roughly in a mirepoix style before cooking until translucent.
What is the purpose of brown sugar in this recipe?
Brown sugar is sprinkled over the onions to help them caramelize and to balance the acidity of the vinegar and bitterness of the ale.
Can I substitute the red wine vinegar?
Red wine vinegar provides essential acidity; while you could use balsamic vinegar, red wine vinegar is the traditional choice for this profile.
How much beef stock is needed?
The recipe requires 1/2 liter of prepared beef stock.
What type of mustard is recommended?
Dijon mustard is recommended for spreading on the baguette slices to add a sharp, tangy element to the sauce.
How long does it take to cook in the oven?
In the oven, the stew should cook slowly for approximately 2 to 3 hours.
When should I add the garlic?
Add the minced garlic to the casserole along with the diced onions after the beef and bacon have been browned.
Is bacon a necessary ingredient?
Yes, 4 slices of bacon cut into cubes provide a smoky depth of flavor that is characteristic of this Belgian dish.
What fat should I use for frying?
A combination of 20g of butter and 2 tablespoons of olive oil is used for browning the meat and vegetables.
How do I thicken the stew sauce?
Once the cooking time is up, gently break up the mustard-soaked bread slices into the dish and stir them in to naturally thicken the gravy.
What traditional sides are served with this stew?
This stew is traditionally served with Belgian fries or creamy mashed potatoes.
Should the meat be completely covered by liquid?
Yes, ensure the meat is fully submerged in the mixture of Belgian ale and beef stock before cooking.
How many garlic cloves are in the recipe?
The recipe calls for 3 minced garlic cloves.
Can I prepare this dish in advance?
Yes, like most stews, the flavors often improve if made a day in advance and reheated gently.
How do I know when the stew is finished?
The stew is ready when the beef is fork-tender and the bread has been incorporated to create a thick, rich sauce.
Is the alcohol in the beer safe to consume?
Most of the alcohol evaporates during the long, slow cooking process, leaving behind only the rich flavor of the malt and hops.
What if I don't have a flame-proof casserole?
You can perform the browning steps in a regular skillet and then transfer the ingredients to a deep baking dish for the oven.
How many baguette slices should I use?
The recipe suggests using 7 to 8 slices of French baguette.
Do I need to season the stew with salt?
Yes, season with salt and pepper when cooking the onions and adjust the seasoning again before serving.
What is the first step in the cooking process?
The first step is to preheat your oven to 170°C or set your crockpot to high.
What tags define this recipe?
This recipe is categorized as Belgian cuisine, beer stew, comfort food, beef casserole, winter recipe, hearty meals, and slow cooking.