Flemish Beef And Beer Stew Recipe

Name: Flemish Beef And Beer Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 center-cut bacon slices; 2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces; 1 1/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 teaspoon olive oil; 2 cups sliced yellow onion; 1/2 teaspoon dried thyme; 3 garlic cloves, minced; 1.5 ounces all-purpose flour (about 1/3 cup); 2 cups unsalted beef stock; 2 tablespoons brown sugar; 2 tablespoons cider vinegar; 2 bay leaves; 1 (12-ounce) bottle Belgian-style brown ale (such as Petrus Oud Bruin or Leffe); 4 cups hot cooked medium egg noodles (about 3 cups pasta); 2 tablespoons chopped fresh parsley

Servings: persons

4 center-cut bacon slices
2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
2 cups sliced yellow onion
1/2 teaspoon dried thyme
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
2 cups unsalted beef stock
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 bay leaves
1 (12-ounce) bottle Belgian-style brown ale (such as Petrus Oud Bruin or Leffe)
4 cups hot cooked medium egg noodles (about 3 cups pasta)
2 tablespoons chopped fresh parsley

1
Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until crisp. Place bacon on paper towels; let stand 3 minutes. Chop.
2
Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add half of beef; cook 6 minutes or until browned, turning occasionally. Place browned beef on a plate. Repeat with remaining beef.
3
Add onion, thyme, and garlic to pan; cook 8 minutes or until lightly browned, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Sprinkle flour evenly over onion mixture; cook 1 minute, stirring constantly. Stir in stock, sugar, vinegar, bay leaves, beer, and bacon; bring to a simmer. Add beef, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves.
4
Place about 2/3 cup noodles in each of 6 bowls. Top each serving with about 1 cup stew; sprinkle each with 1 teaspoon parsley.
5
Petrus Oud Bruin ABV 5%
6
Aged for two years in oak barrels, this Flemish-style oud bruin (old brown ale) walks the line between sweet and sour, and tastes like a combination of brown ale and burgundy wine. Add to that its hints of plum, black cherry, and brown sugar, and it's the perfect base--and accompaniment--for this hearty beef stew.

1681

kcal

Calories

Fat

231

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: 4 center-cut bacon slices, 2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces, 1 1/4 teaspoons kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Flemish 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.

Flemish Beef And Beer Stew

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