Slow Cooker Belgian Beef Stew
There is nothing like coming home from a long day of work, to the smells of beef, beer and onions simmering in the kitchen. The first time we made this crock pot beef stew, we could not believe how flavorful it was. The Chimay beer is a must for this recipe, so don’t skimp on the beer. Enjoy this stew served over buttered egg noodles and your favorite green veggie. (Adapted from Jewish Slow Cooker)
- 3 LBS Beef cubes cut into bite sized cubes (shoulder or chuck)
- salt and pepper to taste
- 1/2 Cup Flour
- Olive oil
- 3 Onions thinly sliced
- 6 Cloves Garlic minced
- 1 Cup Broth beef or any other variety you have on hand
- 11 ounce Chimay * Belgian Ale
- 6 Thyme Sprigs
- 1 Bay Leaf
- 6 Parsley Sprigs
- 1/4 Cup Brown Sugar
- 2 TBS Dijon mustard
- 1 Slice Whole Wheat Bread this is a great use for sandwich bread heels
- 2 TBS Parsley minced
- Egg Noodles optional, for serving with the stew
- Mix the flour with some salt and pepper and dredge the beef cubes in the flour mixture.
- Coat the bottom of a large sautee pan with oil and place on the stove over medium high heat.
- Brown the meat, in batches, so as not to overcrowd the pan. As the beef gets browned, transfer to the slow cooker.
- Once the meat is finished browning, turn down the heat to medium, add more oil to coat the bottom of the pan and add the onions and salt and pepper to taste.
- Stir the onions, and scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onions are brown (about 15 minutes).
- Add the garlic and sautee for another minute. Transfer the onion mixture to the slow cooker.
- Pour the broth into the pan and scrape up any remaining brown bits from the pan. Pour the broth into the slow cooker.
- Tie the herbs together with string and or cheese cloth, so that they will be easy to remove later.
- Place the beer, sugar and the herb bundle into the slow cooker. Stir to combine.
- Spread the mustard on the bread and then place the bread on top of the beef mixture in the Slow Cooker.
- Cover and cook on low for 5-8 hours, at which point the beef should be very tender.
- Before serving, stir the bread mixture into the stew until dissolved.
- Ladle the stew into bowls, over buttered egg noodles (or any other starch of your choice, like boiled potatoes) and garnish with parsley.
*Chimay is by far the best, so if you can, use it!