1/1 Photo of Flemish Beef Stew Cooked in Beer
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.
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- 4 lbs boneless stew meat, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 -3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 3 large onions
- 24 ounces belgian beer (two 12 oz. bottles)
- 2 -3 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 tablespoons red currant jelly
- 1 tablespoon cider or 1 tablespoon red wine vinegar
- 1Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
- 2Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
- 3Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
- 4Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
- 5Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.
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Nutritional Facts for Flemish Beef Stew Cooked in Beer
Serving Size: 1 (386 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 933.0
- Calories from Fat 593
- Total Fat 65.9 g
- Saturated Fat 28.4 g
- Cholesterol 222.9 mg
- Sodium 566.6 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 1.2 g
- Sugars 5.9 g
- Protein 56.7 g
The following items or measurements are not included: