Beef Stoofvlees
Belgian braised beef with caramelized onions, dark beer, and mustard — quick skillet version ready in 20 minutes. Rich, tangy, utterly craveable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck or stewing beef, cut into 1.5-inch cubes
- 3 large yellow onions, sliced thick
- 1 cup dark beer (brown ale or stout)
- ½ cup beef broth
- 2 tbsp whole-grain mustard
- 1 tbsp tomato paste
- 1 leaf bay leaf
Instructions
- 1
Heat oil in a large skillet over medium-high. Season beef with salt and pepper, then sear in batches until deeply browned, ~90 seconds per side. Set aside.
- 2
Add onions to the same pan and cook, stirring often, until edges caramelize and soften, about 5 minutes.
- 3
Stir in mustard and tomato paste until coated, then deglaze with beer, scraping up all browned bits from the bottom.
- 4
Return beef to the pan with broth and bay leaf. Bring to a simmer, then cover and cook over medium-low until beef is tender, about 10 minutes.
- 5
Uncover, taste, and season with salt and pepper. Simmer uncovered 1–2 minutes if the sauce needs tightening.
- 6
Serve hot with crusty bread or egg noodles.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven
- cutting board
- chef's knife
- spoon or wooden spatula
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