Flemish Beef Stew Cooked in Beer

May 08, 2023May 8, 20230 12
Flemish Beef Stew cooked in Beer, a classic Belgian recipe that will transport your taste buds to the streets of Brussels
in Stew

Prep

20 min

Cook

3 hours 20 min

Ready In

4 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 , sliced into rings
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

Nutrision Information

Servings Per Recipe
6
Calories
530
Sugar
6g
Fat
31g
Flemish Beef Stew cooked in Beer is a classic Belgian recipe that has been enjoyed for generations. In Belgium, this stew is often served with a side of potatoes or crusty bread to soak up the rich sauce. The beef is slow-cooked in a blend of Belgian beer, onions, and thyme, which infuses it with a deep, savory flavor that is perfect for cold winter nights. While this dish requires a bit of patience, the end result is well worth the wait.

Instructions

1.Preheat oven to 325 degrees F.
2.Season meat with salt and pepper then dust with flour.
3.In a heavy pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
4.Add beef cubes and brown on all sides, then remove from pot.
5.Melt remaining butter in the same pot and sauté the onions until they become translucent.
6.Add beef back to the pot, pour in the beer, add the thyme and bay leaves, cover the pot and transfer to the oven. Cook for 3 hours.
7.While the beef is cooking, melt the jelly and vinegar together in a small saucepan over low heat.
8.After 3 hours, remove the beef from the pot and keep warm.
9.Discard the bay leaves and thyme sprigs, and increase oven temperature to 375 degrees F.
10.Skim off the fat from the surface of the cooking liquid, then add the jelly mixture and bring to a boil.
11.Boil the sauce for 5 minutes, stirring constantly, to thicken.
12.Return the beef to the pot and coat it with the sauce.

PROS

This stew is hearty and comforting, perfect for cold weather.

The combination of beef and beer creates a savory and complex flavor profile that is quintessentially Belgian.

CONS

This dish is relatively high in calories and fat, and should be enjoyed in moderation.

The long cooking time may be a turn-off for those short on time.

HEALTH & BENEFITS

The beef in this dish is a good source of protein, iron, and zinc, and can help support muscle growth and repair.
The onions contain antioxidants and may help regulate blood sugar levels.

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