1-Getting started: Getting started with Belgian Style Beef Stew is all about that first step: getting your ingredients ready. Begin by tossing 2.5 lbs of chuck or stewing beef, cut into 2-inch cubes, with 1/3 cup all-purpose flour, 1/4 tsp salt, and 1/8 tsp pepper for an even coat this helps build flavor later. While preheating your pan, thinly slice 3 large yellow onions and mince 4 cloves garlic, setting the stage for that signature caramelized base. If you’re adapting for dietary needs, like a gluten-free version, swap the flour now and have your gluten-free beer on hand.

2-Next: Next, brown the beef in batches using 1 tbsp unsalted butter over medium-high heat in a large cast iron pan or Dutch oven about 3-4 minutes per side until it’s nicely seared. Set the beef aside once done, capturing those flavorful bits in the pan. This step is crucial for that rich depth in your Belgian Style Beef Stew, so take your time to get it right. For a dairy-free twist, use bacon fat or vegetable oil instead of butter.

3-Now: Now, cook 4 slices of thick bacon in the same pan until crisp and the fat renders out, adding another layer of savoriness. Lower the heat to low and add the sliced onions, minced garlic, and the remaining 2 tbsp unsalted butter. Let them cook slowly for 35-45 minutes until deeply caramelized this slow process is what makes the stew so special. As the kitchen fills with that sweet aroma, you’ll know it’s worth the wait. Caramelized onions can truly transform a dish like this.

4-Once caramelized: Once caramelized, deglaze the pan with 1 cup Tripel beer, scraping up those tasty browned bits, and simmer until the liquid reduces by about a quarter. Transfer everything, including the browned beef, to your cooking vessel whether it’s an electric pressure cooker, slow cooker, or back to the Dutch oven. Add 2 cups beef stock, 2 tbsp packed brown sugar, 3 tbsp apple cider vinegar, 1/2 tsp thyme leaves, 3 stems parsley, and 1 bay leaf, then lightly salt to taste.

5-Here’s where the magic happens: Here’s where the magic happens with your cooking options: For a pressure cooker, set it to high pressure for 45 minutes and allow a natural release for 15 minutes. If using a slow cooker, go for low heat for 6-7 hours until the beef is tender. On the stovetop, bring it to a boil, reduce to low, cover, and simmer for 2-3 hours. Each method brings out that tender beef texture, but remember, the pressure cooker makes for a thicker sauce. Overall prep is about 30 minutes, with total time around 2 hours 15 minutes for stovetop or pressure cooker methods.

6-After cooking: After cooking, adjust the seasoning with a bit more salt, brown sugar, or apple cider vinegar to balance the flavors. Let it rest for a few minutes, then garnish with minced parsley. Serve it up with a refreshing drink like Brazilian lemonade to complement the richness, alongside French fries, potatoes, or crusty bread for a complete meal.