Daube de Boeuf with Belgian Ale Recipe

Name: Daube de Boeuf with Belgian Ale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces; Kosher salt; Freshly ground white pepper; 1 1/2 cups all-purpose flour; 1/4 cup plus 2 tablespoons canola oil; 3 medium onions, thinly sliced; 4 garlic cloves, minced; One 12-ounce bottle Duvel or other Belgian golden ale; 4 cups beef stock or low-sodium broth; 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth; 10 new potatoes, cut into 1/2-inch pieces; 2 large carrots, cut into 1/2-inch dice; 1 tablespoon Dijon mustard; 2 tablespoons red wine vinegar

Servings: persons

3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces
Kosher salt
Freshly ground white pepper
1 1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons canola oil
3 medium onions, thinly sliced
4 garlic cloves, minced
One 12-ounce bottle Duvel or other Belgian golden ale
4 cups beef stock or low-sodium broth
3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
10 new potatoes, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch dice
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar

1
Preheat the oven to 325.
2
Season the beef with salt and white pepper.
3
In a large resealable plastic bag, combine the beef and flour and shake well.
4
Remove the beef from the bag, shaking off the excess flour.
5
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.
6
Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly.
7
Transfer the meat to a plate.
8
Repeat with the remaining oil and beef.
9
Pour off all but 2 tablespoons of the fat from the casserole.
10
Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.
11
Add the garlic and cook until fragrant, 1 minute.
12
Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole.
13
Add the beef back to the casserole along with the stock and herb bundle.
14
Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
15
Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender.
16
Discard the herb bundle.
17
Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.

1578

kcal

Calories

Fat

127

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces, Kosher salt, Freshly ground white pepper, 1 1/2 cups all-purpose flour, and more.

Yes, Daube de Boeuf with Belgian Ale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Daube de Boeuf with Belgian Ale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions