Belgian Beef Stew 20 Recipes

STOOFVLEES (BELGIAN BEEF STEW)

Steps:

• Glaze the onion in margarine in a large skillet.
• Add the beef and cook until it has browned.
• Add all of the beer, the beef, the chocolate and the bay leaf.
• Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
• Add salt and pepper to your taste.
• Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
• The leftovers of this recipe can be frozen or the recipe can easily be doubled.
• Enjoy!

BELGIUM BEEF STEW

Steps:

• Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
• Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

BELGIUM BEEF STEW RECIPE - (4.2/5)

Steps:

• Season beef with salt and pepper, then dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan with a lid over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 cup of beef broth with brown sugar, tomato paste, and demi glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme, and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.

BELGIAN BEEF STEW

Steps:

• Pour boiling water over the diced bacon.
• Let stand for two minutes, then drain.
• Put bacon and butter into a large skillet.
• Cook bacon until transparent and limp.
• Add the peeled small whole onions, garlic.
• Cook stirring frequently until they are golden.
• Transfer bacon and onions to a dutch oven.
• Add the cubes of beef into fat left in skillet and brown.
• Transfer the beef in with the onions and bacon.
• Stir in the flour and salt, nutmeg, pepper, and beer.
• To just barely cover the meat.
• Bring to a med.
• boil, reduce heat and simmer for 2 hours or until tender.
• Taste for seasonings.
• Add more salt and pepper if needed atjust before serving.
• Remove from heat and add lemon juice.
• Serve with cooked wide egg noodles, garnish with parsley.