Daube de Boeuf with Belgian Ale

Andrew Zimmern’s Kitchen Adventures

January in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple. Resist the temptation to fussy it up until you’ve made it a few times, then you can do what you want with it. —Andrew Zimmern

  • Active:
  • Total Time:
  • Servings: 6

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  • 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

How to make this recipe

  1. Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic
    bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess
    flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. 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. Transfer the meat to a plate. Repeat with the remaining
    oil and beef.

  2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and
    pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8
    minutes. Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any
    browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the
    stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is
    very tender.

  3. Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until
    the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with
    salt and white pepper and serve.

Make Ahead

The stew can be refrigerated for up to 3 days.

Contributed By Photo © Stephanie Meyer Published January 2013

496348 recipes/daube-de-boeuf-belgian-ale 2013-12-06T23:23:39+00:00 Andrew Zimmern fall|winter|belgian-and-dutch|french|soups-and-stews|6|make-ahead|weeknight-dinner january-2013 recipes,daube-de-boeuf-belgian-ale 496348

Aggregate Rating value: 5

Review Count: 5676

Worst Rating: 0

Best Rating: 5

Author Name: George M. Haysler

Review Body: Per Andrew's directions, I made this recipe exactly as directed the first time, with the exception that because I am gluten free, I had to eliminate the flour, and added cornstarch instead to thicken the stew. I was a little unsure how all the flavors would combine, but all doubt was erased as soon as I took my first bite, it was amazing! Most recipes I have to tweak to my tastes, but this recipe was perfect just the way it is! I did have to cook the potatoes slightly longer at the end for them to be fully cooked, but I think that was because I didn't get some of them stirred deep enough into the liquid. Planning to make this recipe again today!

Review Rating: 5

Date Published: 2016-08-17