Beef and Leffe Ale Stew

Instructions

1. 1

   Prepare and Sear the Beef

   • 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.
   • Add the beef to the flour mixture and toss until every piece is lightly and evenly coated.
   • 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.
   • 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. 2

   Build the Flavor Base

   • 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.
   • Add the carrots and celery and cook for another 5 minutes until they begin to soften.
   • 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. 3

   Deglaze and Simmer

   • 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!
   • Bring to a simmer and let it cook for 3-4 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
   • Stir in the beef broth, brown sugar, Dijon mustard, bay leaves, and dried thyme.
   • Return the seared beef and any accumulated juices to the pot. Stir everything to combine.
4. 4

   Slow Cook the Stew

   • 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.
   • After 2 hours, add the cubed potatoes to the stew. Stir gently to incorporate.
   • 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. 5

   Finish and Serve

   • Remove the pot from the heat. Discard the bay leaves.
   • Stir in the apple cider vinegar to brighten the flavors. Let the stew rest for 10 minutes before serving.
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Ladle the hot stew into bowls and garnish generously with fresh chopped parsley. Serve immediately.