Belgian stew

Looking for a hearty dish for those cold night? Try our Belgian stew recipe
150 min
Serves 4 people


  • 900 g chuck roast
  • 35 g flour
  • 4 tbsp butter
  • 3 medium yellow onions
  • 3 tbsp all-purpose flour
  • 350 ml beef broth
  • 330 ml Belgian brown beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp whole grain mustard
  • 1 tbsp brown sugar
  • salt
  • pepper


Step 1

Brown the meat, without stirring, about 3 minutes on each side. Transfer browned beef to a separate platter.

Step 2

Add another 2 tablespoons butter to the casserole; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.

Step 3

Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

Step 4

Stir in broth, beer, thyme, bay leaves, browned beef and salt and pepper to taste.Increase heat and bring to a full simmer. Reduce heat to low and let simmer for at least another 2 hours until beef is tender.

Step 5

Stir occasionally. About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaves. Adjust seasonings with salt and pepper to taste and serve with pan fried fries.

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