Blue Moon Belgian Stew

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Ingredients (15)

  • 5 Tablespoons olive oil, divided
  • 3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 5-pounds boneless beef chuck, cut to 2-inch cubes
  • 1 large shallot, peeled and chopped
  • 4 teaspoons chopped sweet basil
  • 4 teaspoons chopped parsley
  • zest and juice of 2 medium oranges 
  • 3 Tablespoons tomato paste
  • 3 Tablespoons all purpose flour
  • 3 cups Blue Moon Belgian White wheat ale
  • 3 cups beef broth
  • 3 pounds sweet potatoes, peeled and cubed
  • 1 pound white potatoes, peeled and cubed
  • additional salt and pepper to taste


This hearty beef stew is worthy of it’s name, since it is difficult to eat just one serving… and it’s made with beer. Fresh herbs, sweet potatoes and a kick of citrus help bring out the subtle flavors in Blue Moon Belgian White wheat ale. Go ahead and crack open a cold one while you savor this scrumptious stew.


  1. 1Using a very large heavy pot, heat 3 Tablespoons of olive oil over medium-high heat.
  2. 2Sprinkle beef with salt and pepper. Place enough beef in pot to cover the bottom, and sear both sides for approximately 3 minutes, then transfer to a large platter. Continue cooking in batches until all of the beef is cooked and set aside.
  3. 3Add 2 tablespoons of olive oil to pot and reduce heat to medium. Sauté shallots and herbs until shallots are translucent, about 5 minutes.
  4. 4Add orange zest and juice, tomato paste and flour. Stir 1 minute and combine well.
  5. 5Add beer. Stir until thick and smooth, about 3 minutes.
  6. 6Add beef broth, then add cooked beef and any juices from the platter and bring to simmer. Cover and reduce heat to medium-low to simmer for 30 minutes.
  7. 7Add sweet potatoes and white potatoes; reduce heat to low and simmer partially covered until beef and sweet potatoes are tender, stirring occasionally, about 45 minutes.
  8. 8Season with salt and pepper to taste.
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