Beef and Leffe Ale Stew
Tender chunks of beef slow-simmered in a rich, savory gravy made with Belgian Leffe Ale. This hearty stew, packed with potatoes and carrots, is the ultimate comfort food for a chilly evening.
For 4 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Prepare and Sear the Beef
- b.Pat the beef cubes completely dry with paper towels. In a large bowl, whisk together the flour, 1.5 tsp salt, and 1 tsp black pepper.
- c.Add the beef to the flour mixture and toss until every piece is lightly and evenly coated.
- d.In a large Dutch oven or heavy-bottomed pot, heat the canola oil and butter over medium-high heat until the butter is melted and foaming.
- e.Working in 2-3 batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Transfer the seared beef to a plate and set aside.
- 2
Step 2
- a.Build the Flavor Base
- b.Reduce the heat to medium. Add the chopped onions to the pot, scraping the bottom to loosen any browned bits. Cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
- c.Add the carrots and celery and cook for another 5 minutes until they begin to soften.
- d.Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste darkens in color.
- 3
Step 3
- a.Deglaze and Simmer
- b.Pour in the Leffe Brune Ale to deglaze the pot. Use a wooden spoon to scrape up any remaining browned bits (the fond) from the bottom of the pot – this is where the flavor is!
- c.Bring to a simmer and let it cook for 3-4 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
- d.Stir in the beef broth, brown sugar, Dijon mustard, bay leaves, and dried thyme.
- e.Return the seared beef and any accumulated juices to the pot. Stir everything to combine.
- 4
Step 4
- a.Slow Cook the Stew
- b.Bring the stew to a gentle simmer, then reduce the heat to the lowest possible setting. Cover the pot and let it cook for 2 hours, stirring every 30-40 minutes to prevent sticking.
- c.After 2 hours, add the cubed potatoes to the stew. Stir gently to incorporate.
- d.Replace the lid and continue to simmer for another 60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
- 5
Step 5
- a.Finish and Serve
- b.Remove the pot from the heat. Discard the bay leaves.
- c.Stir in the apple cider vinegar to brighten the flavors. Let the stew rest for 10 minutes before serving.
- d.Taste and adjust seasoning with more salt and pepper if needed.
- e.Ladle the hot stew into bowls and garnish generously with fresh chopped parsley. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure you get a deep, dark brown crust on the beef. This process, called the Maillard reaction, creates immense flavor.
- 2Leffe Brune is recommended for its rich, malty, and slightly sweet notes, which are traditional for this stew. Leffe Blonde can be used for a lighter flavor.
- 3This stew tastes even better the next day. The flavors meld and deepen overnight. Reheat gently on the stovetop.
- 4For a truly authentic Belgian experience, serve this stew with a side of thick-cut fries (frites) and a dollop of mayonnaise for dipping.
Adapt it for your goals.
Add Mushrooms
Sauté 8 oz (225g) of sliced cremini mushrooms after the onions and add them to the stew for an extra layer of earthy flavor.
Slow Cooker MethodSlow Cooker Method
Complete steps 1-3 on the stovetop. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes halfway through the cooking time.
Different BeerDifferent Beer
If you can't find Leffe, any Belgian Dubbel, Belgian Dark Strong Ale, or even a malty Bock will work well.
Why this is on our healthy list.
Rich in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Excellent Source of Iron
The beef in this stew provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
Packed with Vegetables
With onions, carrots, celery, and potatoes, this stew delivers a variety of vitamins, minerals, and dietary fiber, which supports digestive health and provides essential nutrients.
Frequently asked questions
This is a hearty and rich comfort food, best enjoyed in moderation. It provides significant protein and iron from the beef and vitamins from the vegetables. However, it is also high in calories and saturated fat. It's a nourishing meal, but not typically considered a 'health food'.