Wallonian Beef Stew with Leek and Potato

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty slow-cooked stew featuring tender beef, earthy leeks, and potatoes, embodying Wallonia's rustic culinary traditions. This Belgian beef recipe, ready in about 165 minutes, pairs beef chuck, leek, and potato for a weeknight-friendly dinner. Each serving lands at about 480 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.

Ingredients

• 1.5 lbs beef chuck, cubed
• 2 leek, white parts only, sliced
• 3 medium potato, peeled and diced
• 2 carrot, peeled and sliced
• 2 cups beef broth
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper

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Instructions

1. Step 1: Season beef cubes with salt and pepper, then coat evenly with 1 tbsp flour. Heat a large pot over medium heat and brown beef in batches for 3-4 minutes per side; set aside.
2. Step 2: Add sliced leeks to the pot and sauté for 3 minutes until softened. Stir in diced potatoes, sliced carrots, and 2 cups beef broth, then return beef to the pot.
3. Step 3: Add dried thyme, cover, and simmer on low heat for 2 hours until beef is fork-tender, stirring occasionally.
4. Step 4: Uncover and simmer for an additional 20 minutes to thicken the sauce, adjusting seasoning if needed.