Belgian Beef Stew Recipe

Name: Belgian Beef Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb Lean stewing beef cut into 1 1/2-in cubes Flour for dredging; 5 Tbsp. Vegetable oil; 2 lrg Onions peeled and thinly sliced; 2 x Garlic cloves peeled and chopped Salt Freshly grnd black pepper; 12 ounce Beer; 2 lb Sauerkraut rinsed and squeezed dry; 2 Tbsp. Marjoram; 2 Tbsp. Dark brown sugar; 1 tsp Celery seed; 1 x Bay leaf; 3/4 c. Pitted green olives, sliced; 1 c. Cream (optional); 1/2 c. Chopped flat-leaf parsley for garnish

Servings: persons

3 lb Lean stewing beef cut into 1 1/2-in cubes Flour for dredging
5 Tbsp. Vegetable oil
2 lrg Onions peeled and thinly sliced
2 x Garlic cloves peeled and chopped Salt Freshly grnd black pepper
12 ounce Beer
2 lb Sauerkraut rinsed and squeezed dry
2 Tbsp. Marjoram
2 Tbsp. Dark brown sugar
1 tsp Celery seed
1 x Bay leaf
3/4 c. Pitted green olives, sliced
1 c. Cream (optional)
1/2 c. Chopped flat-leaf parsley for garnish

1
PREHEAT OVEN TO 325F.
2
Dredge the meat in flour.
3
Heat 3 Tbsp.
4
of oil in a Dutch oven.
5
Add in only sufficient meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so which they do not burn.
6
Remove the meat with a slotted spoon to a bowl, and continue till all the meat is browned, adding fresh oil as needed.
7
If the oil has burned or possibly more oil is needed, add in the remaining 2 Tbsp.
8
of oil to the pot.
9
When it is warm, add in the onions and cook for 6-to-7 min more, stirring frequently till they are light brown and soft.
10
Stir in the garlic.
11
Add in the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.
12
Cover and transfer the casserole to the oven for 1 1/2 hrs.
13
Stir occasionally.
14
After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if you like.
15
Add in the parsley.

1745

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 lb Lean stewing beef cut into 1 1/2-in cubes Flour for dredging, 5 Tbsp. Vegetable oil, 2 lrg Onions peeled and thinly sliced, 2 x Garlic cloves peeled and chopped Salt Freshly grnd black pepper, and more.

Yes, Belgian Beef Stew Recipe 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.

That's it — enjoy your meal!