Belgium Beef Stew Recipe 425

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

BELGIAN BEEF STEW



Belgian Beef Stew image

This is a wonderful, dark, beef stew that is great over noodles.

Provided by Lavonda Hays

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 7

Number Of Ingredients 12

1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
16 ounces dark beer
½ bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest

Steps:

  • Blanch the bacon for 1 minute in boiling water. Drain.
  • Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
  • Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
  • Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 25.8 g, Cholesterol 86.9 mg, Fat 24.1 g, Fiber 4.5 g, Protein 26.3 g, SaturatedFat 9.4 g, Sodium 1219.9 mg, Sugar 8.6 g

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 CARBONNADE



Belgian Beef Carbonnade image

Here's an authentic Belgian Beef Carbonnade (Beef Stew) recipe. These tender pieces of meat cooked slowly in beer with carrots is the ideal comfort food for cold weather.

Provided by Belgian Foodie

Categories     Main Dish

Time 3h30m

Number Of Ingredients 16

2 tbsp olive oil (extra virgin)
5 onion
1800 g beef roast ((shoulder, bottom round or arm) cubed)
2 tbsp brown sugar
2 cloves garlic
1000 g carrots
750 ml beer (blond (light ale) (see notes))
1 tbsp red wine vinegar
1 handful parsley (fresh chopped )
1 tsp thyme
2 bay leaves
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
30 g butter ((optional) (see notes))
30 g flour ((optional) (see notes))

Steps:

  • Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
  • Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
  • Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
  • Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
  • 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 and let your stew cook slowly. Do not stir frequently.
  • After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
  • Add the mustard and stir.
  • If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
  • Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.

Nutrition Facts : Calories 682 kcal, Carbohydrate 39 g, Protein 70 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 404 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving

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.

CARBONNADE FLAMANDE (BEEF AND BEER STEW)



Carbonnade Flamande (Beef and Beer Stew) image

Provided by Olivia Mesquita

Categories     Main Courses

Time 3h

Number Of Ingredients 14

2 pounds chuck roast (trimmed and cut into stew cubes)
2 11.2oz bottles of Flemish Sour Ale
4 slices of bacon (diced)
3 medium onions (sliced)
3 cloves of garlic
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
4 springs of fresh thyme
1 tablespoon dark brown sugar
1 tablespoon whole grain mustard
1 Cup chopped parsley plus more to garnish
Salt and pepper to taste

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.

More about "belgium beef stew recipe 425"

BELGIAN BEER BEEF STEW | YEPRECIPES.COM
belgian-beer-beef-stew-yeprecipescom image
2016-07-16 Directions. 1. Preheat oven to 300 degrees F. 2. Pat blades teaks with paper towels to dry and season well with salt and pepper. Cut blade steak into one inch pieces removing most of the fat and gristle. 3. Heat 1 TBSP oil in a dutch oven …
From yeprecipes.com
4.3/5 (9)
Servings 4
Cuisine American/Global
Category Soups-Stews
  • Pat blades teaks with paper towels to dry and season well with salt and pepper. Cut blade steak into one inch pieces removing most of the fat and gristle.
  • Heat 1 TBSP oil in a dutch oven on medium high until hot and add meat and cook about 3 minutes, turn meat meat and cook an additional 3 minutes. Remove meat and juices from pan and place in a bowl.
  • Reduce heat to medium and add the remaining TBSP oil to now empty dutch oven. Add the onions and tomato paste and cook about 15 minutes stirring occasionally.


TRADITIONAL FRENCH FLEMISH BEEF STEW RECIPE
traditional-french-flemish-beef-stew image
2007-12-17 2 pounds beef stew meat (cut into 2-inch cubes) 2 tablespoons all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon ground black pepper. 2 tablespoons canola oil. 2 …
From thespruceeats.com
3.9/5 (27)
Total Time 2 hrs 5 mins
Category Dinner, Entree
Calories 447 per serving


CROCK POT BELGIAN BEEF STEW RECIPE | CDKITCHEN.COM
crock-pot-belgian-beef-stew-recipe-cdkitchencom image
Add half of beef to skillet and brown in batches on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker and brown the remaining beef. Transfer to …
From cdkitchen.com
5/5 (4)
Total Time 5 hrs
Servings 8
Calories 320 per serving


SOUVENIR RECIPE: BELGIAN BEER CARBONNADE (BELGIAN BEEF STEW)
souvenir-recipe-belgian-beer-carbonnade-belgian-beef-stew image
2015-01-31 Belgian Beer Carbonnade Recipe (Belgian Beef Stew) as adapted from Charlie Palmer’s recipe in Saveur Magazine. Ingredients for Belgian Beer Carbonnade: 2 lb of beef chuck, cut into 2″ x ½″ cubes ¼ cup flour (we used Wondra) 4 tbsp. unsalted butter 4 slices bacon, finely chopped 6 cloves garlic, finely chopped 3 medium yellow onions 2 cups Belgian …
From souvenirfinder.com
Estimated Reading Time 4 mins


SLOW COOKER BELGIAN BEEF STEW RECIPE - TASTEGURU.COM
slow-cooker-belgian-beef-stew-recipe-tastegurucom image
2017-11-10 Place the beer, sugar and the herb bundle into the slow cooker. Stir to combine. Spread the mustard on the bread and then place the bread on top of the beef mixture in the Slow Cooker. Cover and cook on low for 5-8 hours, at which point the beef should be very tender. Before serving, stir the bread mixture into the stew …
From tasteguru.com
Category Main Course
Estimated Reading Time 2 mins


BELGIAN BEEF AND ONION STEW • THE HERITAGE COOK
belgian-beef-and-onion-stew-the-heritage-cook image
2015-07-24 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 beef …
From theheritagecook.com
Servings 6
Estimated Reading Time 7 mins


BELGIAN BEEF STEW RECIPE | EAT SMARTER USA
belgian-beef-stew-recipe-eat-smarter-usa image
2016-09-22 6. Rinse lemon in hot water, wipe dry and finely grate 2 teaspoons zest. Add broth, beer, thyme and lemon zest to Dutch oven and season with salt and pepper. Bring to a boil, then cover and simmer over medium heat until meat is very tender, about 2 hours. Add more beer …
From eatsmarter.com
5/5 (14)
Total Time 2 hrs 30 mins
Category Lunch, Dinner, Main Course
Calories 250 per serving


THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
the-ultimate-beef-stew-recipe-canadian-living image
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
From canadianliving.com


CARBONNADE (FLEMISH BEEF AND BEER STEW)
carbonnade-flemish-beef-and-beer-stew image
2012-10-26 Ingredients. 2 lb. beef chuck, cut into 2″ x 1/2″-thick slices Kosher salt and freshly ground black pepper, to taste 1 ⁄ 4 cup flour ; 4 tbsp. unsalted butter
From saveur.com


BELGIAN BEEF STEW WITH BELGIAN ALE - COOKING ON THE RANCH
2014-12-14 Belgian Beef Stew recipe made with Belgian Ale. Hearty beef stew becomes a rock star with full flavored ale. Using beer as the braising agent, this is comfort food at it's best. 5 from 3 votes. Print Pin Rate. Course: Soup, Stews and Chilis. Cuisine: Belgium. Prep Time: 20 minutes. Cook Time: 2 hours. Servings: 8. Calories: 702 kcal. Author: Lea Ann Brown. Ingredients 3 pounds trimmed beef ...
From highlandsranchfoodie.com
5/5 (3)
Category Soup, Stews And Chilis
Cuisine Belgium
Calories 702 per serving
  • 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. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
  • Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.
  • Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.


BELGIAN BEEF STEW RECIPE | REAL SIMPLE
2004-04-05 Recipes; Belgian Beef Stew; Belgian Beef Stew. Rating: 4 stars. 16 Ratings. 5 star values: 7 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 2 Read Reviews Add Review 16 Ratings 2 Reviews By Jane Kirby and Kay Chun. Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Belgian Beef Stew . Credit: Susie Cushner Recipe …
From realsimple.com
4/5 (16)
Total Time 3 hrs 30 mins
Servings 6
Calories 726 per serving
  • 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.


BELGIAN BEEF AND BEER STEW RECIPE | MYRECIPES
2009-11-19 Really good stew, especially after a day in the fridge! Per other reviewers, I used Fat Tire ale and subbed turnips for parsnips; also, per a Belgian beef stew recipe in my favorite crockpot …
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
2004-04-05 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 to 325° F. Return the bacon, beef…
From myrecipes.com
Servings 6
Calories 726 per serving
Total Time 3 hrs 30 mins
  • 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 BEEF AND BEER STEW - MOTHER WOULD KNOW
2016-02-23 Tips for Making Belgian Beef and Beer Stew. The Beef – Although you may be attracted to leaner meat, choose a cut such as chuck, with fat marbled through. The fat keeps the meat tender during the long, slow cooking. The chunks should be big, but not mammoth. Pre-cut stew meat cubes work if the pieces are relatively uniform. I floured the ...
From motherwouldknow.com
Estimated Reading Time 6 mins


BELGIAN BEEF AND BEER STEW RECIPE : SBS FOOD
Instructions. Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat. Pour 2 tablespoons of the oil into a 4- 5 litre capacity casserole set over ...
From sbs.com.au
3.1/5 (98)
Servings 6
Cuisine Belgian
Category Dinner


BELGIAN BEEF STEW - TV CHANNEL | EASY RECIPES, TV SHOWS
2017-03-02 7. Coat the potato chips in the melted butter. Divide the stew into individual ovenproof bowls, top with the potato chips to form a layer over the surface of the stew. 8. Season with a little salt then bake for 30-40 minutes until the chips are cooked and golden brown. 9. Remove from the oven leave to stand for 5 minutes before serving.
From foodnetwork.co.uk
Servings 4
Category Main-Course


BELGIUM BEEF STEW RECIPE 425 - TFRECIPES.COM
Belgium Beef Stew Recipe 425 STOOFVLEES (FLEMISH BEEF STEW) 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. Ingredients; 1 kilo of stewing beef, cut into large chunks : 2 large onions: 1 bouquet garni (2 bay leaves, a few sprigs of fresh thyme …
From tfrecipes.com


BELGIUM BEEF STEW RECIPES WITH INGREDIENTS,NUTRITIONS ...
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
From tfrecipes.com


BELGIAN BEEF STEW RECIPE | ALLRECIPES
2021-07-03 Join Now Join Now Account Create Profile Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab...
From recipes.europes.live


FLEMISH BEEF STEW (STOVERIJ) | THE HUNGRY BELGIAN
2017-07-06 Belgian towns are dotted with small food stalls (think: semi-permanent ‘food truck’) that sell French fries and all the accompaniments: curry wurst (frikandel), meatballs (boullette), fried spring rolls (loempia), shrimp or chicken croquettes (garnaal of kippekroket), and of course the traditional Flemish beef stew (stoverij or stoofvlees). You know you’re in for a treat at your local ...
From thehungrybelgian.com


BELGIAN BEEF STEW RECIPE - YOUTUBE
Welcome to STUDENT MEALZ! How to make #beer #beef #stew? Well today we're going to tell you just that ;p== INGREDIENTS ==- 2 red onions- 1 kg of beef - 2 sli...
From youtube.com


Related Search