Best Belgian Stew Recipes

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

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.

BELGIAN BEEF STEW

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.

STOOFVLEES (BELGIAN BEEF STEW)

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!

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 STEW WITH BEER

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.

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.

BELGIAN BEEF STEW [20]

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-STYLE SEITAN STEW WITH DARK BEER

Steps:

• Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the seitan and cook until browned on all sides, about 10 minutes, Set aside.
• Heat remaining 2 Tbsp olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
• Stir in the brown sugar and cook, uncovered, and stirring frequently, until the onion is caramelized, about 10 minutes. Add the flour, and cook, stirring for 1 or 2 minutes to remove the raw taste.
• Stir in the beer, molases, mustard, vinegar, thyme and bay leaf. Add the stock, and simmer, stirring occasionally, until thickened, 10 to 15 minutes.
• Add the seitan and simmer until the flavors are blended, about 10 minutes.
• Remove the bay leaf and adjust the seasonings with salt and pepper.
• Serve hot and enjoy.

BELGIAN BEEF STEW

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.

BELGIAN BEER STEW

Steps:

• Pat meat dry and season with salt and pepper. Dust lightly with flour and reserve excess flour. In a large Dutch oven, over medium-high heat, heat half the oil, add meat and brown. Do this in batches, adding more oil if necessary, as overcrowding the pan will prevent proper browning. Remove the meat; reserve in a bowl. Discard all but 2 tbsp. fat from the pan and return pan to heat. Add onions and garlic. Cook until wilted and fragrant, about 10 minutes. Add 1/4 cup of the reserved flour and stir well. Cook until flour browns, about 5 minutes. Add beer and stock, and bring to a boil. Add thyme, bay leaf, chopped parsley and some salt and pepper. Stir in reserved meat and any juices. Cover. Simmer gently 1 1/2 to 2 hours or until tender. If mixture seems too liquid, cook 5 to 10 minutes without a cover, until some of the liquid has evaporated. Bring to room temperature and refrigerate overnnight. Add Dijon mustard and stir to encorporate. Cover and bake in a pre-heated 350F/180C oven for 30 minutes.

BELGIAN STEW

Steps:

• Dab the beef dry with kitchen paper, season with salt and pepper
• Using a large heavy bottomed pan, heat half the butter on medium-high heat. Add the beef and cook for 3 minutes on each side without turning. When all the meat is cooked remove from the pan and set aside
• Heat the rest of the butter in the same pan and fry the onions with a pinch of salt for approx 15min until brown
• Add the flour and stir until the onions are coated, approx 2 minutes
• Add the stock and scrape any baked on scraps loose. Add the beef back into the pot, add the thyme, bay leaf and beer. Increase the heat and bring to the boil
• Spread the mustard on the bread, lower the heat and lay the bread (mustard side down) on top of the meat
• Lay the pan lid half on the pan and simmer for 2-3 hours until the meat can be pulled apart with a fork. Taste after 1 1/2 hours and add sugar or more seasoning if neccessary. If in doubt cook longer
• Remove bay leaf and thyme sprig (if using). Traditionally served with home-made chips and mayonaise but also good with roast potatoes and vegetables or a side salad.