Belgian Beef And Beer Stew Recipe

Name: Belgian Beef And Beer Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 center-cut bacon slices, cut into 1/2-inch pieces; 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes; 2 cups chopped onion (about 2 medium); 5 cups sliced cremini mushrooms (about 12 ounces); 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 (12-ounce) bottle amber beer; 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound); 1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound); 1 cup fat-free, less-sodium beef broth; 2 tablespoons country-style Dijon mustard; 1 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon caraway seeds; 1/2 teaspoon freshly ground black pepper; 1 bay leaf

Servings: persons

3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf

1
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
2
Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
3
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 center-cut bacon slices, cut into 1/2-inch pieces, 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes, 2 cups chopped onion (about 2 medium), 5 cups sliced cremini mushrooms (about 12 ounces), and more.

Yes, Belgian Beef And Beer Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Belgian Beef And Beer Stew

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