You are here: Home » Recipes » Belgian Beef and Beer Stew Belgian Beef and Beer Stew Recipe by Laraine PerriKitchen Tested Yield 6 servings Frites are the traditional accompaniment to this beef stew, but we suggest noodles so you don’t miss a drop of the luscious sauce. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Wine isn’t the only way to add great flavor to a beef stew. A bottle of dark ale is the secret to this Belgian classic. Ingredients 3 pounds boneless chuck, trimmed, and cut into 1½–inch cubes1 teaspoon coarse salt Freshly ground black pepper8 teaspoons vegetable oil3 yellow onions (about 2 pounds), cut into halves and sliced 1/4-inch thick3 tablespoons all-purpose flour3 large garlic cloves, minced1 1/2 cups reduced sodium chicken broth1 (12-ounce) bottle dark ale (Belgian ale is best)3 large thyme sprigs1 tablespoon Dijon mustard1 tablespoon red currant jelly1 teaspoon cider vinegar Instructions Preheat oven to 350F. Pat beef dry with paper towels; season generously with salt and pepper. Heat a large sauté pan over medium-high heat. Add 2 teaspoons oil and a third of the beef. Sear 2 minutes on each side, or until well browned; transfer to a large Dutch oven. Repeat with remaining beef, using 2 teaspoons oil per batch. Add final 2 teaspoons oil to pan; reduce heat to medium. Add onions and a pinch of salt. Cover; cook 5 minutes. Uncover and sauté until onions are soft and golden, about 20 minutes. Add garlic and toss with onions 1 minute. Add flour; stir 2 minutes. Pour in broth; increase heat to a simmer. Transfer contents of pan to Dutch oven, scraping bits from bottom of pan; add ale and thyme. Return to a simmer, stir well, cover, and transfer to oven. Cook until beef is very tender, 2 to 2 1/2 hours. Stir in mustard, jelly and vinegar; cool completely and refrigerate. (The stew is best made ahead 1 or 2 days, and gently reheated).