My family and I love this recipe. It’s also an excuse to drink while cooking because I typically use a Duvel as the ale. I also throw in some frozen corn at the end. I hope ya’ll enjoy.

Beef and Beer Belgian Stew

Prep time: 15 minutes Cook time: 3 hours, 30 minutes Yield: Serves 6

INGREDIENTS
3 1/2 lbs chuck roast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 Tbsp butter, divided 2 Tbsp and 2 Tbsp
3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
3 Tbsp all-purpose our
1 1/2 cups chicken or beef broth
1 1/2 cups (12 oz bottle) Belgian beer 4 sprigs fresh thyme
2 bay leaves
1 Tbsp whole grain mustard
1 Tbsp brown sugar

METHOD
You are trying to achieve a sweet and sour avor with this stew. You can swap out the sugar for tomato paste and you can use cider vinegar instead of mustard if you want.

1 Brown the beef: Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well).
Transfer browned beef to a separate bowl.

2 Cook the onions: Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.

3 Add our and stir until onions are evenly coated and our is lightly browned, about 2 minutes.

4 Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.)
Stir occasionally, scraping up anything that is sticking to the bottom of the pan.
About half an hour before it nishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

5 Serve: Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.