Best Belgian Beef Stew Recipes

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BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW



Beef Carbonnade with Vegetables: Belgian Beef Stew image

This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h5m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons all-purpose flour, plus 1 teaspoon
1/2 to 3/4 teaspoon smoked paprika
1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
4 teaspoons olive oil
1 large onion, sliced, about 3 cups
4 cloves garlic, coarsely chopped
1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
3 cups low-sodium beef broth
1 tablespoon molasses
Small bunch thyme sprigs
1 pound baby red skinned potatoes, halved or quartered if large
3 medium carrots, cut into 1-inch pieces (about 8 ounces)
2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
1 teaspoon unsalted butter, melted
Chopped fresh parsley leaves, optional

Steps:

  • 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
  • 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
  • 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
  • 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

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



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

Categories     Soup/Stew     Beef     Stew     Dinner

Yield 8 servings

Number Of Ingredients 15

3 1/2 pounds stew meat
Kosher salt, table salt and coarse ground black pepper
3 tablespoons vegetable oil
1 tablespoon butter
2 cups fresh mushrooms, sliced
2 pounds yellow onions halved and aliced about 1/4 inch thick (about 8 cups)
1 Tablespoon tomato paste
2 medium cloves garlic, minced (about 2 teaspoons)
3 Tablespoons all-purpose flour
3/4 cup low sodium chicken broth
3/4 cup low sodium beef broth
1-1/2 cups dark beer (12 ounce bottle or can)
1 teaspoon dried thyme
2 bay leaves
1 Tablespoon cider vinegar

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 STEW



Belgian Beef Stew image

This is a wonderful, dark, beef stew that is great over noodles.

Provided by Lavonda Hays

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 7

Number Of Ingredients 12

1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
16 ounces dark beer
½ bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest

Steps:

  • Blanch the bacon for 1 minute in boiling water. Drain.
  • Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
  • Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
  • Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 25.8 g, Cholesterol 86.9 mg, Fat 24.1 g, Fiber 4.5 g, Protein 26.3 g, SaturatedFat 9.4 g, Sodium 1219.9 mg, Sugar 8.6 g

STOOFVLEES (BELGIAN BEEF STEW)



Stoofvlees (Belgian Beef Stew) image

This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce

Provided by Maiumlteacute G.

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

750 g stewing beef
750 ml brown beer
2 slices peperkoek or 2 slices bread
1 tablespoon mustard
2 tablespoons brown sugar
50 g chocolate
1 onion, chopped
1 bay leaf
1 tablespoon margarine or 1 tablespoon butter
salt
pepper

Steps:

  • Glaze the onion in margarine in a large skillet.
  • Add the beef and cook until it has browned.
  • Add all of the beer, the beef, the chocolate and the bay leaf.
  • Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
  • Add salt and pepper to your taste.
  • Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
  • The leftovers of this recipe can be frozen or the recipe can easily be doubled.
  • Enjoy!

Nutrition Facts : Calories 689.5, Fat 46.6, SaturatedFat 19.8, Cholesterol 125.7, Sodium 194.8, Carbohydrate 20.8, Fiber 2.9, Sugar 8.1, Protein 37.4

BELGIAN BEEF AND BEER STEW



Belgian Beef and Beer Stew image

From Cooking Light December 2009. An amber Belgian beer is ideal in this dish, though most amber beers or brown ales - such as Newcastle - would work just fine. Garnish with fresh thyme.

Provided by GibbyLou

Categories     Stew

Time 2h30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 16

3 bacon, slices center-cut and cut into 1/2-inch pieces
2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
2 cups onions, chopped (about 2 medium)
5 cups cremini mushrooms, sliced (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
12 ounces amber beer
2 cups carrots, 1/2 inch thick slices (about 1/2 pound)
1 3/4 cups parsnips, 1/2 inch thick slices (about 1/2 pound)
1 cup beef broth, fat free, less sodium
2 tablespoons country-style dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seed
1/2 teaspoon fresh ground black pepper
1 bay leaf

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.

Nutrition Facts : Calories 433.3, Fat 17.8, SaturatedFat 4.9, Cholesterol 95.6, Sodium 2693.6, Carbohydrate 29, Fiber 9.7, Sugar 7.2, Protein 41.8

BELGIAN BEEF STEW WITH BEER



Belgian Beef Stew With Beer image

One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.

Provided by Semra22

Categories     Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs stewing beef, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
3 medium onions, sliced
2 garlic cloves, chopped
3 tablespoons flour
1 cup beef broth
1 (12 ounce) can beer
1 tablespoon white wine vinegar
1/2 teaspoon thyme
2 bay leaves

Steps:

  • Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
  • Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
  • Meanwhile whisk the flour into the beef broth.
  • Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
  • Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
  • Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
  • You could also use a slow cooker for this, and cook for 8 hours.

Nutrition Facts : Calories 676.2, Fat 48.4, SaturatedFat 18.4, Cholesterol 152.1, Sodium 323.7, Carbohydrate 11.1, Fiber 0.9, Sugar 2.4, Protein 43

BELGIAN BEEF AND BEER STEW



BELGIAN BEEF AND BEER STEW image

Yield 8 1 cup servings

Number Of Ingredients 16

3 centercut bacon slices, cut into 1/2 inch pieces
2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (12 oz)
2 garlic cloves, minced
3 tbsp flour
1 12 oz bottle amber beer
2 cup slices carrot
1 3/4 cups slices parsnip
1 cup fat free, low salt beef broth
2 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1/2 tsp caraway seeds
1/2 tsp black pepper
1 bay leaf

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.

BELGIAN BEEF STEW [20]



BELGIAN BEEF STEW [20] image

Categories     Beef     Stew

Yield 6-8 Servings

Number Of Ingredients 12

1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest

Steps:

  • Blanch the bacon for 1 minute in boiling water. Drain. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

BELGIAN BEEF STEW



BELGIAN BEEF STEW image

Categories     Soup/Stew     Beef     Braise     Casserole/Gratin     Fall

Yield 6 people

Number Of Ingredients 14

3 lbs stew meat (chuck is fine)
s & p
1 1/2 c flour with dry mustard
6 T canola oil
3 onions thinly sliced
4 garlic cloves minced
12 oz Belgian dark ale
1 quart beef stock
3 thyme sprigs, 3 parsley sprigs, bay leaf bundled
10 new potatoes, halved
2 carrots cut into thin slices
1 T Dijon mustard
2 T red wine vinegar
parsley for garnish

Steps:

  • 1. Preheat oven to 325. Season beef with s & p. In a large resealable plastic bag, combine beef and flour/dry mustard and shake well; remove from the bag, shaking off excess flour. In electric skillet, heat 2 T oil. Add the beef and cook over high heat until browned all over, 5 minutes: transfer to a large casserole dish. 2. Pour off all but 2 T of fat from skillet. Add the onions, season with s & p and cook over moderate heat, stirring until softened and browned (8 minutes). Add the garlic and cook until fragrant (1 minute). Add the beer and cook, scraping up browned bit. Return the meat tot eh casserole and add the stock and herb bundle. Bring to a boil, then add to the casserole dish. Cover and place in oven for 1 1/2 hours, until meat is tender. 3. Add the carrots and potatoes, cover and braise for 45 minutes longer, until tender. Discard the herb bundle. Stir in the mustard and vinegar; season with s & p. Garnish with parsley and serve.

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