Daube de Boeuf with Belgian Ale


Andrew Zimmern’s Kitchen AdventuresJanuary 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 Slideshow: Fiery Food for Cold Weather 

Daube de Boeuf with Belgian Ale
Photo: © Stephanie Meyer
Active Time:
1 hr
Total Time:
2 hrs 45 mins


  • 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°. Season the beef with salt and white pepper. In a large resealable plasticbag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excessflour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Addone-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 remainingoil and beef.

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

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

Make Ahead

The stew can be refrigerated for up to 3 days.

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