Best 3 Belgium Beef Stew Recipes
**Explore the Delights of Belgian Beef Stew: A Culinary Journey Through Rich Flavors and Hearty Traditions**
Indulge in the culinary masterpiece that is Belgian beef stew, a dish that embodies the essence of comfort food. Originating from the heart of Belgium, this hearty stew is a symphony of succulent beef, aromatic vegetables, and a rich, flavorful sauce that promises to warm your soul. As you embark on this culinary journey, discover the secrets behind this beloved dish and explore the variations that make it a versatile addition to any recipe collection. From the classic Belgian beef stew, known for its rich and complex flavors, to the lighter and brighter Flemish beef stew, with its emphasis on fresh herbs and tangy vinegar, each recipe offers a unique taste experience. Whether you prefer the traditional or seek a modern twist, this comprehensive guide provides all the inspiration and guidance you need to create a memorable Belgian beef stew that will delight your taste buds and leave you craving more.
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
CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)
You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter.
Provided by Lynn Clay
Categories Roasts
Time 3h45m
Number Of Ingredients 11
Steps:
- 1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
- 2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
- 3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
- 4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
- 5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
- 6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
- 7. Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
- 8. Serve over mashed potatoes or noodles.
BELGIUM BEEF STEW RECIPE - (4.2/5)
Provided by shygirl
Number Of Ingredients 18
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.
Tips:
- For a richer flavor: Use a combination of ground beef and ground pork.
- To save time: Use pre-cut vegetables or frozen pearl onions.
- For a thicker stew: Add a tablespoon or two of flour or cornstarch to the beef and vegetable mixture before adding the liquid.
- To make the stew ahead of time: Cook the stew according to the recipe, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the stew over medium heat until warmed through.
- To serve: Ladle the stew over mashed potatoes, egg noodles, or rice.
Conclusion:
This Belgian beef stew is a hearty, flavorful dish that is perfect for a cold winter day. The combination of beef, vegetables, and beer creates a rich, complex flavor that is sure to please everyone at the table. You can use any kind of beef for this recipe, but stew meat or chuck roast are good choices. You can also use any kind of beer, but a dark beer like a stout or porter will give the stew a richer flavor. Serve the stew over mashed potatoes, egg noodles, or rice.
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