BELGIUM BEEF STEW RECIPE - (4.2/5)

Belgium Beef Stew Recipe - (4.2/5) image

Provided by shygirl

Number Of Ingredients 18

1 (2-pound) chuck roast, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 1/2 cup pearl onions, peeled
2 large carrots, peeled and cut into 1/2-inch slices
4 cups low-sodium beef broth, divided
1 tablespoon light brown sugar, packed
1 tablespoon tomato paste
1 (2.6-ounce) package beef demi glace
1 1/2 cup Oud Bruin-style beer, or a stout or porter-style beer
2 cup small red potatoes, cut in half
1 (8-ounce) package button mushrooms, cut in half
2 teaspoons fresh thyme, chopped
1 tablespoons flat leaf parsley, minced
2 teaspoons cider vinegar

Steps:

Season beef with salt and pepper, then dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan with a lid over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 cup of beef broth with brown sugar, tomato paste, and demi glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme, and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.