This classic Flemish stew transforms humble cuts of beef into a luxurious, tender dish through slow simmering in dark beer. The combination of crispy bacon, sweet caramelized onions, and aromatic thyme creates a deeply savory and comforting flavor profile. The acidity from the beer and vinegar balances the richness of the beef fat, resulting in a robust sauce that clings to tender meat. Perfect for cold evenings, this hearty main is traditionally served over hot cooked noodles or potatoes. It is a satisfying, restaurant-quality meal that comes together with simple ingredients and patience, making it an excellent choice for weekend cooking or special family dinners.
Flemish Beef-And-Beer Stew
Description
This classic Flemish stew transforms humble cuts of beef into a luxurious, tender dish through slow simmering in dark beer. The combination of crispy bacon, sweet caramelized onions, and aromatic thyme creates a deeply savory and comforting flavor profile. The acidity from the beer and vinegar balances the richness of the beef fat, resulting in a robust sauce that clings to tender meat. Perfect for cold evenings, this hearty main is traditionally served over hot cooked noodles or potatoes. It is a satisfying, restaurant-quality meal that comes together with simple ingredients and patience, making it an excellent choice for weekend cooking or special family dinners.Ingredients
Directions
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Cut the beef into 1/2-inch slices, then cut those slices into 2-inch strips. For easier cutting, partially freeze the beef for 1 to 1.5 hours beforehand.
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Fry the bacon pieces in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat, reserving the rest.
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Add the sliced onions and chopped garlic to the reserved bacon fat in the Dutch oven. Cook and stir until tender, about 10 minutes. Remove the onions and garlic from the pot and set aside.
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Increase heat to medium-high. Cook the beef strips in the remaining bacon fat, stirring occasionally, until browned on all sides, about 15 minutes.
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Sprinkle the flour over the browned beef and stir to coat evenly. Gradually stir in 1 cup of water to dissolve the flour.
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Return the cooked onions and garlic to the pot. Add the beer, bay leaf, brown sugar, salt, thyme, and pepper. Stir well to combine.
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Add just enough additional water to cover the beef if necessary. Bring the mixture to a boil, then reduce the heat to low.
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Cover the Dutch oven and simmer gently until the beef is tender, approximately 1 to 1.5 hours.
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Remove the bay leaf. Stir in the vinegar.
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Ladle the stew into bowls. Sprinkle with the reserved crispy bacon and snipped parsley. Serve immediately with hot cooked noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280.9kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.7g9%
- Cholesterol 144.7mg49%
- Sodium 126.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 52.8g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
