1-First step: cut and marinate the beef

Cut the 1 pound cubed beef into 1-inch pieces if needed, then place it in a bowl with the 1 small minced onion, 4 minced garlic cloves, 1 fresh rosemary sprig, 1/2 teaspoon dried thyme, 1/2 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot paprika, 1 tablespoon coarse mustard, and 2 tablespoons red or white wine vinegar. Mix well so every piece gets coated. Cover the bowl and refrigerate for at least 4 hours, but overnight is even better.

This is one of the best parts of a stoofvlees recipe: the marinade does much of the flavor work for you. If you are cooking for a gluten-free table, this step stays the same because the marinade is naturally easy to adapt.

2-Second step: bring the meat to room temperature

Take the marinated beef out of the fridge about 20 minutes before cooking. This helps it brown better in the pot. Then coat the beef with 2 tablespoons all-purpose flour. The flour gives the stew a slightly thicker finish later, which is exactly what you want in a rich Belgian beef stew.

3-Third step: brown the beef in batches

Heat 1 tablespoon flavorless cooking oil in a Dutch oven over medium-high heat. Brown the beef in batches so the pieces get good color instead of steaming. Do not rush this part, because the browned edges add a lot of flavor to the final sauce.

The brown bits at the bottom of the pot are not mess, they are flavor.

Once the first batch is done, remove it and repeat until all the beef is browned. If the pot looks dry, you can use the second tablespoon of oil later when you sauté the onion.

4-Fourth step: cook the onion and deglaze

Add the remaining 1 tablespoon flavorless cooking oil to the pot, then sauté the 1 large diced onion until softened. Next, pour in the 1 bottle Belgian brown ale, 30 cl or 12 oz, and scrape the bottom of the pot well. This is where the flavor comes together for an authentic Flemish stew.

Let the ale lift all those browned bits into the liquid. That step gives this Belgian stoofvlees recipe its deep, malty base. If you enjoy cooking with beer, this is a great place to use a full-bodied brown Belgian ale, not a light lager.

5-Fifth step: simmer low and slow

Return the beef and any juices to the pot. Add 1 cup beef broth, 1 cup water, 2 dried bay leaves, 1 tablespoon brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Bring everything to a boil, then lower the heat, cover, and simmer gently for 4 to 5 hours. Stir every 45 minutes so nothing sticks to the bottom.

As the stew cooks, the beef should become tender enough to break apart easily with a spoon. If you are making it over two days, cook it for 2 to 3 hours on day one, chill it, and finish the rest on day two. Many home cooks like this method because it fits better into a busy schedule and tastes even better the next day.

6-Sixth step: prepare the carrots

About one hour before serving, prepare the carrots. In a small pan, sauté 1 large carrot with 1 minced garlic clove, 1/2 chopped fresh rosemary sprig, 1/4 teaspoon olive oil, a pinch of salt, and a few grinds of black pepper. Cook until just softened.

Adding the carrots near the end keeps them from turning too soft. This is also when you stir in 1 teaspoon coarse mustard to brighten the stew and give it a gentle tang.

7-Final step: finish and serve

Add the cooked carrots to the pot and simmer uncovered for another hour. This helps the sauce thicken slightly and lets the flavors settle together. Taste the stew and adjust salt or pepper if needed.

Serve your Belgian Stoofvlees with crusty bread, fries, or roasted potatoes. For a hearty meal spread, you could pair it with a crisp salad or even a simple vegetable side. If you want another comforting dinner to rotate into your weekly plan, the make-ahead mashed potato casserole is a handy side to keep in mind.