Belgian Beef Stew Recipe

Name: Belgian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 pounds stewing beef lean, cut into 1 1/2-in cubes; 1 x flour, all-purpose for dredging; 5 tablespoons vegetable oil; 2 large onions thinly sliced; 2 each garlic cloves minced; 1 x salt; 1 x black pepper freshly ground; 12 ounces beer; 2 pounds sauerkraut rinsed and squeezed dry; 2 tablespoons marjoram; 2 tablespoons brown sugar, dark; 1 teaspoon celery seeds; 1 each bay leaves; 3/4 cup green olives pitted, sliced; 1 cup cream optional; 1/2 cup parsley leaves flat-leaf, minced, for garnish

Servings: persons

3 pounds stewing beef lean, cut into 1 1/2-in cubes
1 x flour, all-purpose for dredging
5 tablespoons vegetable oil
2 large onions thinly sliced
2 each garlic cloves minced
1 x salt
1 x black pepper freshly ground
12 ounces beer
2 pounds sauerkraut rinsed and squeezed dry
2 tablespoons marjoram
2 tablespoons brown sugar, dark
1 teaspoon celery seeds
1 each bay leaves
3/4 cup green olives pitted, sliced
1 cup cream optional
1/2 cup parsley leaves flat-leaf, minced, for garnish

1
PREHEAT OVEN TO 325F (160C).
2
Dredge the meat in flour.
3
Heat 3 tablespoons of oil in a Dutch oven.
4
Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn.
5
Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.
6
If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot.
7
When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft.
8
Stir in the garlic.
9
Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.
10
Cover and transfer the casserole to the oven for 1 1/2 hours.
11
Stir occasionally.
12
After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired.
13
Add the parsley.

No nutrition data on file — estimate from the ingredient list.

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 pounds stewing beef lean, cut into 1 1/2-in cubes, 1 x flour, all-purpose for dredging, 5 tablespoons vegetable oil, 2 large onions thinly sliced, and more.

Yes, Belgian Beef 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 Stew

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