Flemish Beef and Beer Stew

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Carbonnades are made with bacon and dark-colored beer. This is delicious over hot, buttered egg noodles or spaetzle.

Ingredients Nutrition

Directions

  1. Cut beef into 1/2-inch slices; cut slices into 2-inch strips.
  2. Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp.
  3. Remove bacon with slotted spoon; drain.
  4. Pour off fat and reserve.
  5. Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until onion is tender, about 10 minutes.
  6. Remove onions.
  7. Cook and stir beef in remaining bacon fat until brown, about 15 minutes.
  8. Stir in flour to coat beef; gradually stir in water.
  9. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper.
  10. Add just enough water to cover beef if necessary.
  11. Heat to boiling; reduce heat.
  12. Cover and simmer until beef is tender-1 to 1 1/2 hours.
  13. Remove bay leaf.
  14. Stir in vinegar; sprinkle with bacon and parsley.
  15. If you prefer, you can brown the beef and cook the bacon first, then put everything in the crockpot for 6-8 hours on low and it turns out just about as well!
Most Helpful

5 5

This is "Delish"! Also, a keeper. Made as directed using Chuck. Made with Bud Light (All I had) I, also, used fresh thyme from my garden. Will do with dark beer the next time just to see the difference -- DH is a diabetic. To keep the carbs down, I served this over mashed cauliflower and sprinkled it with some chopped fresh parsley and served with a side of steamed green beans. The Hungarian in me would have loved topping noodles with the stew and the German in me would love topping boiled or mashed potatoes, with the stew. French Fries? To each his own. Thank you for a "great" recipe.

4 5

I used your ingredients, but changed the method quite a bit! I cooked onions, bacon, garlic together about 10 minutes, then added the meat (aussies, I used gravy beef) and cooked a further five. The I added the brown sugar and cooked about 10 minutes until really caramelised. I then added the beer, water, spices and cooked all for 3 hours until the gravy beef was tender. I removed the lid for the last half hour and let it thicken-no need for flour this way and a much richer sauce I always think.