Pair the rich stew with frites (fries) as Belgians would and a side of creamy Andalouse sauce, or with some mashed potatoes (purée). Furthermore, be sure to cook it with a Belgian beer in the style of Dubbel or Leffe’s Brune: these are dark-colored, malty beers that go great with braised beef and vegetables.
Serves 4 | Time 2.5 hr
- Canola oil
- 2.5 pounds boneless chuck roast, cut into 1 1/2-inch cubes and trimmed of any excess fat
- 2 large onions, chopped
- 5 cups cremini mushrooms, chopped
- 2 garlic cloves
- 3 Tbsp. flour
- 12 oz. brown ale beer
- 2 cups carrot, cut into 1-inch thick batons
- 3 Tbsp. beef spice mix
- 2 Tbsp. gingerbread mustard
- 1 cup beef broth
- Fries, Andalouse sauce, and our mashed potatoes, to serve as sides
1. In a large pot over medium heat, add half the beef and sautée in oil until browned on all sides. Remove beef from pot and repeat process with the remaining beef.
2. Add onion and sauté for 4 minutes. Stir in mushrooms and garlic and sauté for another 4 minutes, or until half of the liquid evaporates. Stir in flour and cook 2 minutes, stirring occasionally.
3. Stir in beer and scrape bottom of pot to loosen browned bits. Add browned beef, carrots, beef spice mix, gingerbread mustard, and beef broth and bring to a boil. Reduce heat, cover, and simmer for 2 hours or until beef is tender.
4. Serve with fries, Andalouse sauce, or mashed potatoes.