Orange Spiced Flemish Beef Stew

Photography: Devin Richter   Recipe: Katie Lew

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Flemish Stew is kind of like Beef Burgundy, but using Belgian Ale in place of red wine. Unlike traditional stews that have vegetables and beef, this one consists almost entirely of beef in a gravy with some thinly sliced onions added for flavor. The result is an insanely rich, thick stew that is filling and satisfying.

Serves: 4

Cook Time: 3.5 hours, about 30 minutes active

2 pounds beef chuck roast, cut into 1-inch cubes

¼ cup all-purpose flour

2 teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

½ teaspoon smoked paprika

¼ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

2 Tablespoons olive oil, divided

1 large yellow onion, thinly sliced

3 garlic cloves, minced

2 cups beef stock or broth, divided

2 cups Belgian style ale

¼ cup freshly squeezed orange juice

2 Tablespoons dark brown sugar

2 sprigs fresh thyme leaves, plus extra for garnish

2 sprigs fresh parsley

2 strips orange peel


  1. Preheat oven to 300°F. Place the cubed beef in a large zip-top bag or a large mixing bowl. In a small bowl, stir together the flour, 1 teaspoon of salt, and spices. Pour the flour mixture over the beef and mix—or seal the zip-top bag and shake—to coat the beef thoroughly with the seasoned flour.
  2. Heat 1 Tablespoon of the olive oil in an oven-safe Dutch oven, over medium heat. Add the flour coated beef, shaking off any excess flour, and cook until the beef is browned on all sides (about 2 minutes on each side). Remove the beef from the pan and set aside in a bowl or deep platter. Deglaze the pot with ½ cup of the beef stock, scraping to capture all the browned bits of beef. Pour this broth over the reserved beef and wipe out the pan with a paper towel.
  3. Turn the heat under the skillet down to low and add the remaining tablespoon of olive oil and the sliced onion. Cook, stirring frequently, until the onion is very soft and beginning to brown for about 10 minutes. Add the minced garlic to the skillet with the onions and sauté for about 30 seconds, until fragrant. Return the browned beef and collected juices to the pot.
  4. To the beef/onion mixture, add the remaining 1 ½ cups beef broth, the ale, orange juice, brown sugar, and remaining 1 teaspoon salt. Mix gently to combine. With a piece of kitchen twine, tie the herbs and orange peel together to form a tight bundle. Add the herbs to the pan and submerge in the broth. Cover the pan and bring to a boil over medium-low heat. Once the broth has come to a boil, place the covered Dutch oven in the preheated oven and cook for about 3 hours, until meat is tender and broth has thickened. Check occasionally and add extra broth if the mixture in the pan looks like it’s drying out; there won’t be a ton of broth, but the beef should have a good amount of sauce.
  5. Before serving, remove the bundle of herbs. Serve warm with roasted potatoes or a light salad.

Originally published in Vol. 3 of Colorado Collective, September 16'