Flemish Beef & Beer Stew

READY IN: 2hrs 20mins
Top Review by Paulette

It was the perfect day - cold & rainy - to have a stew and this one was awesome! I halved the recipe, and the only subsitution I made was using regular vegetable cooking oil, which is what I had on hand, instead of sunflower oil. I also threw in some carrots just to have an added vegetable. The meat was very tender, and the gravy rich & thick. I served it with a spinach salad. We had some leftover, and I think I will cook some rice or noodles to compliment the leftovers.

Ingredients Nutrition


  1. Preheat oven at 325 F degrees.
  2. Cut stew meat into rather small pieces and roll lightly into the flour.
  3. Heat oil, then stir fry meat, a little at a time, until golden.
  4. Do the same with onion and garlic, adding more oil if needed.
  5. Place everything in a 6-8 quart deep pan, adding the brown sugar, 2 tablespoons of vinegar, parsley, thyme, salt and pepper.
  6. Mix.
  7. Add hot broth and beer.
  8. Cover and bake for 2 hours.
  9. Remove pan from the oven, place it on the stove over medium fire, add balance of vinegar and bring sauce to boiling.
  10. Cover and cook for 15 minutes longer.

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