Description
A hearty and savory beef stew, slow-cooked to perfection with a touch of Belgian flavor.
Ingredients
Scale
For the Crust:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup Belgian beer
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove from the pot and set aside.
- In the same pot, add the onions and garlic, and cook until softened, about 5 minutes.
- Return the beef to the pot and add the beef broth, beer, tomato paste, brown sugar, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Stir well and bring to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for 2 to 2.5 hours or until the beef is tender.
Notes
You can customize the seasonings to taste.