Belgium Beef Stew Recipe 425

facebook share image   twitter share image   pinterest share image   E-Mail share image

BELGIUM BEEF STEW RECIPE - (4.2/5)



Belgium Beef Stew Recipe - (4.2/5) image

Provided by shygirl

Number Of Ingredients 18

1 (2-pound) chuck roast, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 1/2 cup pearl onions, peeled
2 large carrots, peeled and cut into 1/2-inch slices
4 cups low-sodium beef broth, divided
1 tablespoon light brown sugar, packed
1 tablespoon tomato paste
1 (2.6-ounce) package beef demi glace
1 1/2 cup Oud Bruin-style beer, or a stout or porter-style beer
2 cup small red potatoes, cut in half
1 (8-ounce) package button mushrooms, cut in half
2 teaspoons fresh thyme, chopped
1 tablespoons flat leaf parsley, minced
2 teaspoons cider vinegar

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.

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

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 Allrecipes Member

Categories     Beef Stew

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

STOOFVLEES (FLEMISH BEEF STEW)



Stoofvlees (Flemish beef stew) image

Belgium's national dish of Flemish beef stew (best made 1 day ahead). Great served with proper Belgian fries.

Provided by thechirpychef

Time 2h20m

Yield Serves 4

Number Of Ingredients 12

1 kilo of stewing beef, cut into large chunks
2 large onions
1 bouquet garni (2 bay leaves, a few sprigs of fresh thyme and a few sprigs of fresh flat-leaf parsley)
2 cloves
2 slices of brown bread
2 heaped tbsp of sharp mustard
2 heaped(!) tbsp of Loonse stroop (or any other thick redcurrant syrup)
1 litre of (preferably Belgian) dark beer, e.g. Maredsous
1 tbsp of vinegar
a few knobs of butter
vegetable oil
sea salt and freshly ground black pepper

Steps:

  • Peel and roughly dice the onions.
  • Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
  • Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
  • Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
  • Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
  • Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
  • Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
  • Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
  • Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.

More about "belgium beef stew recipe 425"

BELGIAN BEEF STEW - MY KITCHEN LOVE
belgian-beef-stew-my-kitchen-love image
2016-11-07 Remove browned meat pieces from the pan and set aside in a bowl. Reduce heat to medium and add onion to pot. Cook until starting to soften, …
From mykitchenlove.com
Estimated Reading Time 4 mins
  • In a large bowl, toss together beef and flour until beef is coated with flour. Season liberally with salt and pepper.
  • Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown flour coated beef pieces until pot until well browned and crispy on the exterior, about 5-7 minutes (this may need to be done in batches to prevent the meat from steaming itself oppose to browning, I did it in 3 batches the last time I made this, but it probably should have been done in 4). Remove browned meat pieces from the pan and set aside in a bowl.
  • Reduce heat to medium and add onion to pot. Cook until starting to soften, about 3-4 minutes. Add garlic and cook for 1 minute. Add bay leaves and beer. Cook for a moment while scraping the bottom of the pan to pick up all the good crunchy bits. Return heat to medium-high and bring to a boil. Allow beer to reduce slightly then add beef broth and beef pieces into the pan. Again, bring to a boil, then partially cover and reduce heat to a low simmer.
  • Allow pot to simmer for about 90 minutes or until sauce has reduced, thickened, and meat is tender.


BELGIAN BEEF AND BEER STEW RECIPE | MYRECIPES
belgian-beef-and-beer-stew-recipe-myrecipes image
2009-11-19 Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, …
From myrecipes.com
5/5 (41)
Calories 373 per serving
Servings 8
  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
  • Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
  • Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth


BELGIAN BEEF STEW RECIPE | MYRECIPES
belgian-beef-stew-recipe-myrecipes image
Step 3. Reduce heat to low. Add the cognac and scrape up all the browned bits. Carefully light with a match and swirl to burn off the alcohol. Step 4. Heat oven …
From myrecipes.com
  • Cook the bacon in a Dutch oven or ovenproof stockpot until brown and crisp. Remove with a slotted spoon and set aside.
  • Add the olive oil to the fat remaining in the Dutch oven. Heat over medium-high heat. Pat the meat dry with paper towels and brown very well, a few pieces at a time (don't crowd the Dutch oven), removing them when done. Brown the onions in the remaining fat, remove, and set aside. Discard any remaining fat.
  • Reduce heat to low. Add the cognac and scrape up all the browned bits. Carefully light with a match and swirl to burn off the alcohol.
  • Heat oven to 325° F. Return the bacon, beef, and onions to the Dutch oven. Stir in the salt, thyme, pepper, bay leaves, garlic, brown sugar, beer, and broth. Spread the bread with the mustard and lay on top. Heat to boiling. Remove from heat, cover, and place in the oven. Cook 2 to 2 1/2 hours or until the meat is fork-tender, stirring occasionally. Before serving, skim the fat from the sauce. Stir in the vinegar.


CARBONNADE (FLEMISH BEEF AND BEER STEW) - SAVEUR
carbonnade-flemish-beef-and-beer-stew-saveur image
2012-10-26 Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until ...
From saveur.com


TRADITIONAL FRENCH FLEMISH BEEF STEW RECIPE - THE …
traditional-french-flemish-beef-stew-recipe-the image
2021-10-17 Gather the ingredients. In a large bowl, toss together the beef, flour, salt, and pepper. Heat the canola oil and butter in a large, roomy pan and brown the beef in it on all sides in batches. If you add all the beef at once it will lower …
From thespruceeats.com


SLOW COOKER BELGIAN BEEF STEW RECIPE - TASTEGURU.COM
slow-cooker-belgian-beef-stew-recipe-tastegurucom image
2017-11-10 Instructions. Mix the flour with some salt and pepper and dredge the beef cubes in the flour mixture. Coat the bottom of a large sautee pan with oil and place on the stove over medium high heat. Brown the meat, in batches, so as …
From tasteguru.com


CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)
carbonnade-flamande-belgium-beef-and-beer-stew image
2014-07-08 Drain the beef and reserve the marinade. Pat dry the beef with paper towels. In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef …
From oliviascuisine.com


BELGIAN BEEF CARBONNADE (BELGIAN BEEF STEW)
belgian-beef-carbonnade-belgian-beef-stew image
Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient …
From belgianfoodie.com


CROCK POT BELGIAN BEEF STEW RECIPE | CDKITCHEN.COM
crock-pot-belgian-beef-stew-recipe-cdkitchencom image
Heat half the oil in a large skillet over medium heat. Dry beef thoroughly and season with salt and pepper. Add half of beef to skillet and brown in batches on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow …
From cdkitchen.com


BELGIAN BEEF AND ONION STEW • THE HERITAGE COOK
belgian-beef-and-onion-stew-the-heritage-cook image
Preheat oven to 300°F. Rinse and dry beef thoroughly with paper towels, then season generously with salt and pepper on all sides. Heat 2 tsp oil in large cast iron Dutch oven over medium-high heat until beginning to smoke; add 1/3 of …
From theheritagecook.com


BEEF AND BEER STEW: A BELGIAN-INSPIRED CARBONNADE
beef-and-beer-stew-a-belgian-inspired-carbonnade image
Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the …
From doriegreenspan.com


BELGIAN BEEF & BEER STEW - STEP BY STEP - YOUTUBE
A traditional Belgian recipe: As dark beer is usually loaded with flavors, all further necessary ingredients for this exquisite dish are mainly beef and onio...
From youtube.com


BELGIUM BEEF STEW | RECIPE | BELGIUM BEEF STEW, TASTY BEEF STEW, …
Jun 2, 2018 - Stew meat is dredged in flour, browned in butter, and then simmered in a broth flavored with brown beer, fresh thyme, and bay leaves. 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.
From pinterest.ca


SLOW COOKER BELGIAN BEEF AND BEER STEW - INSTRUCTABLES
Step 3: Brown the Meat. Season the meat with some pepper and salt. Add butter in a deep pan and let it melt. Start adding the meat 3-4 pieces at a time so the pan keeps the high temperature. Turn the meat to get it brown on all sides. When all the meat has this nice brown crust, add it to the onions in the slow cooker. Add Tip.
From instructables.com


SLOW COOKER BEEF AND BEER BELGIAN STEW - MANILA SPOON
2016-08-24 Scrape all that yummy brown bits in there. Place the sauteed onions and garlic and everything else left on the pan on the slow cooker and add the beef cubes on top. Pour in the beer and vinegar and add the brown sugar. Stir everything. Cover and cook on …
From manilaspoon.com


BEERY BELGIAN-STYLE BEEF STEW - THE OLD GROWLER
Carbonade is a Flemish beef and onion stew famous in Belgium and French Flanders. It is made with beer, thyme, and mustard. Just before serving, a small amount of cider or wine vinegar and brown sugar is added. It is sometimes called Flemish stew. Unlike French beef stews made with wine, carbonnade relies on the […]
From theoldgrowler.com


BELGIAN BEEF STEW - LUNCH RECIPES - FOODDIEZ.COM
Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic.
From fooddiez.com


BELGIAN BEEF STEW – RIEGL PALATE
2015-03-05 Cut beef into 1-1/2-inch cubes and pat dry. Place flour in a shallow bowl and season with salt and pepper. Chop bacon into small pieces. In a large Dutch oven (5 to 7 quarts) cook bacon over medium heat, stirring occasionally, until golden. While bacon is cooking, dredge beef in seasoned flour, shaking off excess.
From rieglpalate.com


BEEF AND ALE STEW USING BELGIAN ALE - COOKING ON THE RANCH
2014-12-14 Instructions. Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.
From highlandsranchfoodie.com


SLOW COOKER STEW RECIPES - BELGIAN BEEF & BEER STEW FROM …
6 lbs. boneless beef stewing cubes; 1 bottle (12 oz.) beer; 2 tablespoons soy sauce; 1 tablespoon chopped garlic; 1 cup frozen chopped onion; 1 can (14 oz.) beef broth; 1/4 cup vinegar; 1/4 cup brown sugar, packed; 2 envelopes (0.87 oz.) brown gravy mix; Directions. Combine all …
From hamiltonbeach.com


RECIPES > MAIN DISH > HOW TO MAKE BELGIAN BEEF STEW
Then add 1/2 bottle of Belgian Ale, and put the meat back in then season with 1/2 tsp. salt and 1 tsp. pepper, 1/2 tsp. thyme, 1 tsp. parsley, a few tarragon leaves, and 2 bay leaves. Cover with slices of ginger bread, 1/2 cup Dijon mustard,
From mobirecipe.com


BELGIAN BEEF STEW RECIPE | DEPORECIPE.CO
2020-08-05 Belgian Beef Stew Recipe. Belgium beef stew recipe 4 2 5 belgian beef stew stoofvlees global table adventure carbonade flamande belgian beef stew with beer curious cuisiniere traditional french flemish beef stew recipe
From deporecipe.co


BELGIAN BEEF STEW RECIPE - LOVE TO EAT BLOG
2021-12-27 19. Pour in the beef stock as much as you need to let the meat go below the fluid surface 20. Wait until it starts boiling 21. Lower the heat and place a lid on top with a little opening 22. Let it simmer until the piece of bread gains volume 23. Give it another good stir 24. Place the lid on again with a little opening 25. Let it simmer for at ...
From lovetoeatblog.com


BELGIAN BEEF STEW WITH BEER - IMBIBE MAGAZINE
2009-12-09 Remove meat from pot and set aside, reserving any oil in the pot. Reduce the heat to medium, add garlic and onions to oil and sauté until light brown. Return meat to pot and add beer, broth, herbs and bay leaves. Cover the pot and bring to a boil, reduce heat and simmer, covered, on low heat for 45 minutes to an hour, or until meat is fork ...
From imbibemagazine.com


BELGIAN BEEF STEW – MOD MEALS ON MENDENHALL
2014-11-19 Im adding this recipe to my winter stand by recipes. Check it out! Belgian Beef Stew, adapted from Saveur Magazine. 2 lb. beef chuck, cut into 2″ x ½″-thick slices Kosher salt and freshly ground black pepper, to taste ¼ cup flour 2 tbsp. unsalted butter 4 slices bacon, finely chopped 6 cloves garlic, finely chopped 3 medium yellow onions, thinly sliced lengthwise 4 …
From modmealsonmendenhall.com


THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN DELICIOUS
2020-02-29 Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
From damndelicious.net


EASY BEEF STEW WITH BELGIAN BEER - YOUTUBE
This easy beef stew is made with a Belgian beer, called Gauloise.The Brasserie du Bocq is a Belgian family brewery founded in 1858 by Martin Belot. It is bas...
From youtube.com


BEST EVER BEEF STEW - GRANDMOTHERS KITCHEN RECIPES
Put the beef into a large bowl and pat dry with clean paper towels.Season with salt and pepper. 4. Using a Dutch oven or a heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat until it is hot and simmering. With 3 pounds of meat it will take 3 …
From grandmotherskitchen.net


RECIPE OF PERFECT BELGIAN BEEF STEW WITH BEER | MY US FOOD
2021-02-24 This traditional Belgian beef stew recipe will warm you from the inside out. Return meat to pot and add beer, broth, herbs and bay leaves. A traditional Belgian recipe: As dark beer is usually loaded with flavors, all further necessary ingredients for this exquisite dish are mainly beef and. Beef carbonnade is the stew of choice in Belgium and in the north of France, …
From myusfood.netlify.app


BELGIAN BEEF STEW RECIPE | RECIPELAND
PREHEAT OVEN TO 325℉ (160℃). Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. 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.
From recipeland.com


BEEF STEW WITH FRIES || STOOFVLEES EN FRIETEN|| BELGIAN RECIPE||
VIEWS: 54 10 0
From recipes.social


BELGIAN BEEF STEW RECIPE - FOOD NEWS
Heat oven to 325° F. Return the bacon, beef, and onions to the Dutch oven. Stir in the salt, thyme, pepper, bay leaves, garlic, brown sugar, beer, and broth. Spread the bread with the mustard and lay on top. Heat to boiling. Remove from heat, cover, and place in the oven.
From foodnewsnews.com


BELGIAN STEW RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BELGIAN BEEF STEW - FOOD NETWORK
Medium. 1) Preheat the oven to 180C/Gas mark 4. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. 2) Off.
From foodnetwork.co.uk


Related Search