Belgian Beef Stew

local_grocery_store Ingredients

• 2 lbs beef chuck roast, cut into 1 1/2 inch pieces
• 2 cups Belgian beer
• 2 cups beef broth
• 1 onion, chopped
• 3 carrots, sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 sprigs thyme
• 2 bay leaves

restaurant_menu Method

1. 1.In a large Dutch oven, heat oil over high heat. Add beef and cook until browned on all sides. Remove beef and set aside.
2. 2.Add onions, carrots, and celery to the pot and cook until softened. Add garlic and tomato paste and cook for an additional 1-2 minutes.
3. 3.Add beef back to the pot along with thyme, bay leaves, beef broth, and Belgian beer. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until beef is tender and sauce has thickened.
4. 4.Serve hot with crusty bread or over mashed potatoes.

lightbulb_outline Tips

• chevron_rightFor a deeper flavor, marinate the beef in the Belgian beer overnight before cooking.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.