Best Belgian Beef Stew With Beer Recipes

Flemish Beef and Beer Stew (Carbonnade Flamande) image

Provided by Audrey

Categories Entrées

Time 3h

Yield 6-8 people

Number Of Ingredients 1

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)Salt, fresh ground black pepper to taste4 tbsp (56g) butter, divided2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds3 garlic cloves, peeled, left whole but lightly crushed 3 tbsp (23g) all-purpose flour1 1/2 cups (12 oz bottle) Belgian Trappist Ale1 (250ml) cup beef stock4 sprigs fresh thyme2 bay leaves1 ½ tbsp (18.75g) dark brown sugar

Steps:

Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking.
Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl.
Pre-heat your oven to 325F (163C) with a rack in the middle.
Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized.
Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.
Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes.
Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender.
Before serving, adjust seasoning if needed and discard of the thyme and bay leaves.

Nutrition Facts : Calories 200, Fat 20 grams

Belgian Beef Stew With Beer image

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