Belgian Style Seitan Stew With Dark Beer Recipes

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BELGIAN-STYLE SEITAN STEW WITH DARK BEER



Belgian-Style Seitan Stew With Dark Beer image

This recipe was found in Robin Robertson's Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It's all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum.

Provided by VegSocialWorker

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 lb seitan, cut into thin strips
1 large yellow onion, chopped
1 tablespoon light brown sugar or 1 tablespoon natural artificial sweetener
2 tablespoons unbleached all-purpose flour
1 cup dark beer
1 tablespoon molasses
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon dried thyme, crumbled
1 bay leaf
1 cup vegetable stock
salt & freshly ground black pepper

Steps:

  • Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the seitan and cook until browned on all sides, about 10 minutes, Set aside.
  • Heat remaining 2 Tbsp olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
  • Stir in the brown sugar and cook, uncovered, and stirring frequently, until the onion is caramelized, about 10 minutes. Add the flour, and cook, stirring for 1 or 2 minutes to remove the raw taste.
  • Stir in the beer, molases, mustard, vinegar, thyme and bay leaf. Add the stock, and simmer, stirring occasionally, until thickened, 10 to 15 minutes.
  • Add the seitan and simmer until the flavors are blended, about 10 minutes.
  • Remove the bay leaf and adjust the seasonings with salt and pepper.
  • Serve hot and enjoy.

Nutrition Facts : Calories 171.7, Fat 10.3, SaturatedFat 1.4, Sodium 35.5, Carbohydrate 15.5, Fiber 0.9, Sugar 7.8, Protein 1.1

BELGIAN BEEF STEW WITH BEER



Belgian Beef Stew With Beer image

One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.

Provided by Semra22

Categories     Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs stewing beef, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
3 medium onions, sliced
2 garlic cloves, chopped
3 tablespoons flour
1 cup beef broth
1 (12 ounce) can beer
1 tablespoon white wine vinegar
1/2 teaspoon thyme
2 bay leaves

Steps:

  • Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
  • Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
  • Meanwhile whisk the flour into the beef broth.
  • Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
  • Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
  • Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
  • You could also use a slow cooker for this, and cook for 8 hours.

Nutrition Facts : Calories 676.2, Fat 48.4, SaturatedFat 18.4, Cholesterol 152.1, Sodium 323.7, Carbohydrate 11.1, Fiber 0.9, Sugar 2.4, Protein 43

BELGIUM BEEF STEW



Belgium Beef Stew image

This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.

Provided by Edda

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h15m

Yield 8

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1 inch cubes
⅜ cup all-purpose flour
¼ cup butter
4 onions, diced
1 ⅔ cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar

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).

Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g

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