Best Belgian Beef And Beer Stew Recipes

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

Steps:

• 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. 2. Dry beef thoroughly with paper towels, then season generously with kosher salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat; add beef and brown well. (May need to do this in 2 batches so beef can be browned in single layer.) Transfer browned beef to medium bowl. 3. Add 1 T butter to pan and saute mushrooms until browned and tender. Remove and set aside with the beef. 4. Add remaining 1 tablespoon oil to Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions are lightly browned. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, mushrooms and salt and pepper to taste. (Carrots, too.) Increase heat to medium-high and bring to full boil, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2- 1/2 hours. (I think I cooked my stew closer to 3 hours, until meat was super tender and the sauce was well-thickened ..I also stirred it occasionally while it was in the oven). 5. Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve. I served the stew over mashed potatoes. Creamy, dreamy, marvelous mashed potatoes Good grief. I dare you not to lick your plate. Serve with salad.

BELGIAN BEEF AND BEER STEW

Steps:

• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
• Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
• Serving size = 1 cup.

BELGIAN BEEF AND BEER STEW

Steps:

• 1. Cook bacon in large dutch oven over medium high heat until crisp. Remove from pan; reserve drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. 2. Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen brown bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, simmer 2 hours or until beef is tender. Discard bay leaf.