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 drafted and published.

Tender braised beef cheeks cooked in dark Belgian ale with root vegetables, served with creamy mashed potatoes for a hearty Flemish meal. This Belgian quick recipe, ready in about 180 minutes, pairs beef cheeks, Belgian ale, and onions for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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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