Belgian Beef Stew with Dark Beer

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 4 medium yellow onions, sliced 1/4-inch thick
• 12 oz dark Belgian beer (or any dark ale)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 whole bay leaf

Instructions

1. 1

   Pat beef dry with paper towels. Season generously with salt and black pepper on all sides.

2. 2

   Heat 2 tbsp oil in a large heavy pot or Dutch oven over medium-high until it shimmers.

3. 3

   Working in two batches, sear beef 2–3 minutes per side without moving until edges are deeply browned. Remove to a plate.

4. 4

   Add sliced onions to the same pot, stirring occasionally, until soft and caramelized, about 8–10 minutes.

5. 5

   Stir in tomato paste and mustard, coating the onions, then pour in beer and broth, scraping up browned bits.

6. 6

   Return beef and any juices to pot. Add bay leaf. Bring to a simmer, then reduce heat to low.

7. 7

   Cover and simmer gently for 50–55 minutes, stirring occasionally, until beef is fork-tender.

8. 8

   Remove bay leaf. Taste and adjust salt and pepper. Serve hot in bowls with crusty bread.

Tools you’ll need

• large heavy pot or Dutch oven (5-quart minimum)
• tongs
• wooden spoon
• paper towels
• measuring cups and spoons

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