Ingredients

• 1¼ pound (about 600 g) chuck roast, trimmed of large fat pieces, cut into 1 × 1 inch (2 × 2 cm) cubes
• 3 tablespoons butter
• 2 red onions, sliced
• 2 tablespoons all-purpose flour
• 4 cloves garlic, crushed or finely chopped
• 1¼ cup dark beer
• 2 tablespoons balsamic vinegar
• 2 tablespoons apple butter
• 4 whole cloves (for spice sachet)
• 5 juniper berries (for spice sachet)
• 2 bay leaves
• 8 Speculoos cookies (Biscoff), placed on top during stewing

Instructions

1. Cut the beef into roughly 1 × 1 inch (2 × 2 cm) cubes and trim away any large pieces of fat.
2. Melt the butter in a frying pan over medium heat.
3. Caramelize the sliced onions for about 3 minutes until softened and golden.
4. Add the beef and garlic to the pan, sprinkle with flour, and brown the meat on all sides until nicely seared and some fat has rendered.
5. Transfer the browned meat and onions to the slow cooker.
6. Pour in the dark beer, add the apple butter and balsamic vinegar, and stir to combine.
7. Place the juniper berries and cloves in a small infuser or tied muslin sachet and add it to the liquid.
8. Lay the bay leaves and the Speculoos cookies on top of the meat — the cookies will melt into the sauce as it cooks.
9. Cover and cook on Low for about 8 hours (or on High for 5 hours) until the meat is tender and the sauce is richly flavored.
10. Remove and discard the bay leaves and the spice sachet, stir the stew, and adjust seasoning if needed.
11. Serve hot with mashed potatoes and cauliflower or with crusty bread for dipping.

Notes & Tips

Meat choice: Chuck roast is ideal because it becomes tender with long cooking. You can also use a round roast (top or bottom) or a tri-tip if preferred. These cuts benefit from extended stewing.

Beer substitute: A dark brown beer provides a slightly sweet malted flavor and acidity that helps tenderize the meat. If you don’t want to use beer, substitute with 1⅓ cup (300 ml) red wine plus 3 tablespoons white wine vinegar and 1 cup (250 ml) water.

Slow cooker vs stovetop: Follow the slow cooker timing above for best results. To make this on the stovetop, brown the meat with garlic and onions, add the remaining ingredients, simmer covered for 15 minutes, then continue to cook gently for about 2 hours, stirring occasionally and adding water if needed to prevent drying.

Storage: Refrigerate cooled stew in a covered container for up to two days. Freeze in airtight containers for up to three months; thaw overnight in the refrigerator. To reheat, warm gently over medium heat, stirring, and add a little water if the sauce is too thick.

Nutrition (approx. per serving)

Calories: 255 kcal · Protein: 27 g · Fat: 16 g · Saturated Fat: 7 g · Sodium: 115 mg · Iron: 3 mg

• 

  Slow Cooker BBQ Pulled Chicken
• 

  Slow Cooker No Bean Chili
• 

  Slow Cooker Fresh Ham