Belgian Beef Stew


Just when you think you have no time to blog, you find yourself in a jury duty waiting room with an ipad! While practicing this civic duty, I bring you a delicious recipe for Belgian Beef Stew with Carrots and Mushrooms.

This recipe is adapted from a Carbonnade Flemish Beef and Beer Stew from Saveur Magazine. It’s similar in nature to a French Beef Stew – just replace the red wine with a Belgian Ale! I found this recipe very sweet with the addition of dark brown sugar but it will also depend on what beer you select.

I added carrots and mushrooms to stew for a little more substance. You could serve this stew with egg noodles, potatoes or bread but veggies will do the trick too.

Im adding this recipe to my winter stand by recipes. Check it out!

Belgian Beef Stew, adapted from Saveur Magazine

2 lb. beef chuck, cut into 2″ x ½″-thick slices
Kosher salt and freshly ground black pepper, to taste
¼ cup flour
2 tbsp. unsalted butter
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
4 large carrots, cut into one inch pieces
2 cups Belgian-style ale, like Ommegang Abbey Ale
1 cup beef stock
2 tbsp. dark brown sugar
2 tbsp. apple cider vinegar
3 sprigs thyme
3 sprigs parsley
2 sprigs tarragon
1 bay leaf
2 pints, mushrooms, halved

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add garlic, carrots and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours.

Befor serving, roast mushrooms (with a touch of olive oil, salt and papper) on a cookie sheet at 425 degrees for about 20 to 30 minutes. Mushrooms should be tender and have some nice color. Stir mushrooms into the stew before serving.

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