Flemish Beef Stew

103 Reviews
87% would make this recipe again

Beef stewed in beer with onions, brown sugar, and herbs.

This is the national Belgian dish. In some regions, bread spread with mustard is added towards the end of the cooking to give a special texture to the sauce. Rodenbach red beer is traditionally used in this recipe but any good red beer will do (possibly from Belgium).

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Preparation : 15 min Cooking : 2 h 30 min
380 calories/serving

Ingredients

800 g blade pot roast, rib roast or shoulder cloud, cut into cubes
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
1 1/2 onions, finely chopped 300 g
2 tbsp white flour (all purpose) 16 g
1 1/3 cup beer, red type 330 mL
2 bay leaf 0.4 g
1 sprig rosemary, fresh 5 g
1/2 tbsp brown sugar 6 g
1/2 tbsp wine vinegar 8 mL
1 rutabagas, or turnips, peeled and cut into large pieces 150 g
2 potatoes, peeled and cut into large pieces 400 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 160ºC/325ºF.
  2. Cut the beef into large cubes, about 4 cm, then sprinkle with salt and pepper. Finely chop the onions.
  3. Heat the butter and oil in a casserole dish over high heat. Add the beef cubes in batches, turning them until dark brown on all sides, 5-7 min. Take the cubes out of the casserole using a slotted spoon, then transfer them to a plate.
  4. Add the onions and sauté over medium heat about 5 min, then add the flour and cook 1-2 min with stirring. Pour in the beer, then put the meat back into the casserole. Add the bay leaves, rosemary, brown sugar, and vinegar. Pour in some water if necessary to cover the meat. Cover and cook 2 h in the middle of the oven, until the meat is tender.
  5. During this time, prepare the vegetables : peel them and cut into large chunks then add them to the casserole. Pour in some warm water if too dry. Season with salt, cover and continue to cook an additional 20-25 min until the vegetables are tender. Serve.

Observations

This stew can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

380

Fat

13 g

20 %

Saturated 4.8 g
+ Trans 0.4 g

26 %

Cholesterol

70 mg

Sodium

60 mg

3 %

Carbohydrate

33 g

11 %

Fibre

4 g

14 %

Sugars

6 g

Net Carbs

29 g

Protein

28 g

Vitamin A

2 %

Vitamin C

39 %

Calcium

5 %

Iron

23 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Meat and Alternatives 3
Fats 2 ½
Other Foods 0
More info
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Reviews

103 Reviews (99 with rating only) 87% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Braise/Stew | Belgian

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Easy and delicious. Amazing combination of flavors! I cooked it a little longer in a covered pot on the stove instead of the oven. I added a carrot to give it more color and increased the quantity of potatoes (since they tend to cook faster and dissolve a bit). Everyone loved it.

Useful 4
Anonyme
october 20, 2021

The vegetables take at least an hour to cook, i would put them in at the same time as the meat the next time. We were all really hungry and grumpy by the time it was cooked....

Useful 3
Anonyme
october 20, 2021 | I would make this recipe again

This was really good. I did it on stove top this time. I am going to adjust it for the slow cooker.

Useful 1

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