This was a good, flavorful beef stew. The technique of adding potatoes and carrots at the end yielded perfectly cooked vegetables with fall-apart beef -- an eye opener. I have long associated beef stew with mushy vegetables.
As I was cooking, I couldn't help google the term 'daube' from bourgignon and was surprised to learn that no self-respecting Frenchmen would likely consider this a Daube or Beef Bourgignon. A Daube, from the Spanish word Dobar (to braise), is the mediterranean French equivalent of Basque braised beefs. Traditionally, a daube is a combination of beef, wine, and (typically mediterranean) herbs with orange and olives cooked in a bulbous ceramic vessel called a daubier. I love the idea of beef cooked with some briny black olives and was immediately inspired to abandon my dish and switch over to a real genuine daube, daubier or non. The choice of wine for the daubier appears to be variable with some using cognac, white wine, or lighter reds. A beef bourgignon traditionally is cooked in red wine, with mushrooms.
So what did Andrew give us here? Belgian Ale has removed us far northward from the South of France. Herbs are present, but bay leaf/parsley/thyme make up the basic bouquet garni of Northern French cooking. I think we've moved into a Belgian Beef Stew.
My family and I did enjoy this stew. You are encouraged to do the same, but with a glass of Chimay not Pastis.