Belgian Beef And Beer Stew Food
CARBONNADE FLAMANDE (BEEF AND BEER STEW)
Steps:
- Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
- 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 cubes and reserve.
- In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
- Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
- Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
- Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
- Cook for 1.5 hours.
- Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
- Sprinkle some fresh parsley on top and serve with fries.
BELGIAN BEEF STEW WITH BEER
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
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
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
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 AND BEER STEW
From Cooking Light December 2009. An amber Belgian beer is ideal in this dish, though most amber beers or brown ales - such as Newcastle - would work just fine. Garnish with fresh thyme.
Provided by GibbyLou
Categories Stew
Time 2h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- 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; saute 4 minutes. Stir in mushrooms and garlic; saute 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.
- Serving size = 1 cup.
Nutrition Facts : Calories 433.3, Fat 17.8, SaturatedFat 4.9, Cholesterol 95.6, Sodium 2693.6, Carbohydrate 29, Fiber 9.7, Sugar 7.2, Protein 41.8
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- 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.
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Step 9 / 10. Let the stew simmer for one and a half to three hours on a low heat. The lid does not have to be on the pot. The cooking time depends on the quality of the meat. Stir the pot from time to time and check in between whether the meat is sufficiently cooked. Once the stew sauce has reached the desired thickness place the lid on the stew .
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