Slow Cooker Belgian Beef and Beer Stew





Introduction: Slow Cooker Belgian Beef and Beer Stew

This is a famous Belgian dish.

The taste depends on the beer you use. It is all up to you how to make this.

The lighting in my kitchen is really poor, so don't mind the potato quality pictures!

Step 1: Ingredients

For this easy recipe you need:

  • Half a kilo beef chuck cut into thick slices (~4cm long)
  • 1 big onion
  • Dark brown beer. (Dark leffe is used here, but you can use stronger beer if you like, just don't use beer that is to bitter)
  • ~1 tbsp mustard
  • Salt
  • Pepper
  • thyme
  • butter
  • cornstarch to thicken the sauce

Step 2: The Onion

Cut the onion into rings.

Met some butter in a pan, add the onion rings.

Stir until they are brown-ish. (The darker the better, but not black)

Once done, add it to the slow cooker.

Step 3: Brown the Meat

Season the meat with some pepper and salt.

Add butter in a deep pan and let it melt

Start adding the meat 3-4 pieces at a time so the pan keeps the high temperature. Turn the meat to get it brown on all sides.

When all the meat has this nice brown crust, add it to the onions in the slow cooker.

Step 4: Whisk the Residue With the Beer

Get the pan from the heat and add the beer to it.

Whisk until you can't see any residue sticking to the pan.

Put it back on the heat again until it boils, keep stirring.

As soon as it boils, add it to the meat and onions in the slow cooker.

Add water to all of this until the meat is just barely submerged (instead of water you can use more beer, but add it to the beer in the pan). Add the mustard and thyme. Let is cook on low for 5-6 hours.

Step 5: Add the Cornstarch and Finish

30min - 1hour before serving, add the cornstarch.

Stir the stew and let it cook a little longer.

Serve with anything potato related



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    8 Discussions

    just finished eating dinner, I was delicious. Even my very picky 7 year old daughter loved it.

    Not need cornstarch ;) , put the mosterd on 2 slice of white bread and place this on the meat with the beer *parole de belge* ^^

    Let it cook and enjoy

    1 reply

    I know... but white bread doesn't keep the dark brown I want for the sauce. And I don't really like brown bread. That is why I use cornstarch especially for a dark sauce.

    The beef looks so tender...this looks like the perfect winter comfort food

    1 reply

    if you bake the meat brown first and then cook it to a stew... it just melts :)

    I have hit mine in the slow cooker as we speak.