Recipe Detail

Belgian Beef Stew

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  1. 3 pounds - trimmed beef chuck cut into 1-1/2-inch pieces
  2. - salt and white pepper
  3. 1 1/2 cups - all-purpose flour
  4. 6 tablespoons - vegetable oil
  5. 3 - onions thinly sliced
  6. 4 cloves - garlic minced
  7. 1 bottles - 12 oz. Duvel or other Belgian golden ale
  8. 1 quarts - beef stock
  9. 3 sprigs - thyme
  10. 3 sprigs - parsley
  11. 1 - bay leaf
  12. 10 - new potatoes halved
  13. 2 - large carrots cut into 1/2-inch pieces
  14. 1 tablespoons - Dijon mustard
  15. 2 tablespoons - red wine vinegar
  16. - parsley for garnish


Tie the springs of thyme and parsley along with the bay leaf up in a cheesecloth.

Preheat the oven to 325°F. Season the beef with salt and white pepper.

In a large resealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.

Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.

Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.

Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.


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