Belgium-Style Beef Stew

Belgium-Style Beef Stew

Our rich, grass-fed beef tallow creates the perfect umami base for this hearty, flavour-packed stew. We had leftover swede, but this stew is so versatile, you can add any veg you like. The perfect winter warmer of tender beef, chunky veg and salty pancetta in a bowl of rich, savoury and beefy sauce. Inspired by a classic Belgium stew, we deglaze with beer and finish with a good dollop of mustard. Pair with a crunchy leafy salad dressed with mustardy dressing for the perfect combo – delicious!

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PHATS: Grass-Fed Beef Tallow
PREP TIME: 90–120 mins
SERVES: 4

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INGREDIENTS

2 tbsp GOOD PHATS Grass-Fed Beef Tallow

400g braising steak

1 pack of diced pancetta (around 130g)

1 white onion, finely diced

2–3 celery sticks, finely diced

generous sprigs of thyme, picked

2–3 bay leaves

½ swede, cut into big cubes (optional)

2 garlic cloves, minced

1 tbsp tomato purée

1 can of your favourite beer (we use westbrook brewery low-carb beer)

1 pack button mushrooms, sliced

1 tsp dijon mustard

500ml fresh beef stock

1 pack (300ml) beef bone broth or veal jus (we buy 2 packs in case the stew needs a top-up!)

sea salt & black pepper

METHOD : How to make Belgium-Style Beef Stew?

BEEF

Step One:
Pat the diced beef dry with kitchen paper and season generously with sea salt. Heat a cast-iron casserole pan over a high heat. Add a good spoonful of Beef Tallow and sear the beef on all sides until beautifully browned. To achieve a nice caramelization, avoid overcrowding the pan; sear the meat in batches if needed. Remove the beef from the pan and set aside.

Using the same pan, reduce the heat to medium and cook the pancetta for 5-6 mins or until caramelized. Add the diced onion, celery, thyme leaves, and bay leaves, and sauté for 5–8 mins. Stir in the swede and garlic, cooking for 1-2 mins, then add the tomato puree. Cook for another 1-2 mins before returning the seared beef to the pan.

BASE

Step Two:
Pour in a good glug of beer (around a third, save some for the chef!) and reduce slightly before adding in the beef stock and beef bone broth. Cover with a lid and simmer on low heat for around 90 mins. Stir occasionally, checking the beef for tenderness and adding more stock if needed.

Step Three:
In a separate pan, add the sliced mushroom and spoonful of Beef Tallow and cook for 8-10 mins or until golden and caramelized. Add the mushrooms to the stew along with the Dijon mustard. Stir well and season to taste.

SERVE

Step Four:
Ladle your rich, flavourful stew into bowls and drizzle with Extra Virgin Olive Oil for a luxurious finish. Garnish with extra thyme if desired and serve with a crunchy salad dressed with mustardy dressing.

Chef’s Tip
Try pairing this hearty stew with creamy mashed celeriac for ultimate comfort!