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    You are in: Home / Recipes / Belgian Beef and Beer Stew Recipe
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    Belgian Beef and Beer Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    GibbyLou's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 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 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.
    3. 3
      Serving size = 1 cup.

    Ratings & Reviews:

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    Nutritional Facts for Belgian Beef and Beer Stew

    Serving Size: 1 (564 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 433.2
     
    Calories from Fat 160
    37%
    Total Fat 17.8 g
    27%
    Saturated Fat 4.8 g
    24%
    Cholesterol 95.5 mg
    31%
    Sodium 2693.5 mg
    112%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 9.7 g
    38%
    Sugars 7.1 g
    28%
    Protein 41.8 g
    83%

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