This hearty Belgian beef stew is made with tender chunks of beef, carrots, onions, and potatoes, all simmered in a rich and flavorful broth made with Trappist ale. The beer adds a depth of flavor and complexity to the stew, while the slow cooking process ensures that the beef is fall-apart tender. Serve with crusty bread or over a bed of creamy mashed potatoes for the ultimate comfort food meal.
Meat, Eggs, & Dairy
- 2 pounds beef chuck roast
Fresh Produce & Herbs
- 1 whole onion
- 4 whole carrot
- 1 pound baby potato
- 2 tablespoons fresh parsley
Seasonings & Spices
- 3 cloves garlic
- 2 leaves bay
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup trappist ale
- 2 tablespoons tomato paste
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