Stoofvlees (Belgian Beef Stew) with Ale

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender braised beef cheeks cooked in dark Belgian ale with root vegetables, served with creamy mashed potatoes for a hearty Flemish meal. This Belgian-inspired quick recipe, ready in about 180 minutes, pairs beef cheeks, Belgian ale, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 800 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 150 min Serves 6 Belgian cuisine 800 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large Dutch oven, heat 2 tbsp olive oil over medium heat. Add 2 lbs beef cheeks and sear on all sides until browned (about 5 minutes total). Remove and set aside.
  2. Step 2: Add 2 diced onions, 4 sliced carrots, 2 chopped celery stalks, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 2 minutes.
  3. Step 3: Return the beef to the pot. Pour in 1.5 cups Belgian ale, ensuring liquid covers the meat. Add 1 tsp salt, 1/2 tsp pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours until meat is tender.
  4. Step 4: Serve stewed beef with 2 lbs mashed potatoes. Garnish with fresh parsley and a drizzle of reduced ale sauce.

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