This authentic Flemish beef stew is a quintessential comfort food, perfect for chilly evenings or hearty family dinners. The dish relies on the deep, malty flavors of Belgian beer to braise chunks of beef until they are fork-tender and infused with savory depth. Caramelized onions add a natural sweetness that balances the earthy notes of thyme and bay leaves. A surprising splash of red wine vinegar and a spoonful of red currant jelly brighten the sauce, cutting through the richness for a complex, velvety finish. It’s a simple yet elegant meal that requires minimal active effort but rewards you with maximum flavor. Serve it with crusty bread to soak up every drop of the luxurious gravy.
Flemish Beef Stew Cooked In Beer
Description
This authentic Flemish beef stew is a quintessential comfort food, perfect for chilly evenings or hearty family dinners. The dish relies on the deep, malty flavors of Belgian beer to braise chunks of beef until they are fork-tender and infused with savory depth. Caramelized onions add a natural sweetness that balances the earthy notes of thyme and bay leaves. A surprising splash of red wine vinegar and a spoonful of red currant jelly brighten the sauce, cutting through the richness for a complex, velvety finish. It’s a simple yet elegant meal that requires minimal active effort but rewards you with maximum flavor. Serve it with crusty bread to soak up every drop of the luxurious gravy.Ingredients
Directions
-
Season the beef cubes generously with salt and pepper, then toss with flour until evenly coated. Shake off any excess flour.
-
In a large, heavy skillet, melt 2 tablespoons of butter over high heat until hot but not smoking.
-
-
Melt the remaining 1 tablespoon of butter in the same skillet over medium heat.
-
Add the sliced onions and cook, stirring occasionally, until deeply browned and caramelized, about 15 minutes.
-
Transfer the caramelized onions to the Dutch oven with the beef.
-
Return the skillet to high heat and pour in the Belgian beer. Bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
-
Pour the hot beer mixture over the meat and onions in the Dutch oven.
-
Add the thyme sprigs and bay leaves to the pot.
-
Cover the Dutch oven and simmer over low heat until the meat is very tender, approximately 1 1/2 to 2 hours.
-
Just before serving, stir in the red currant jelly and red wine vinegar. Simmer uncovered for 5 minutes to meld the flavors.
-
Remove and discard the thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1693.9kcal
- % Daily Value *
- Total Fat 81.4g126%
- Saturated Fat 33.6g169%
- Cholesterol 378.3mg127%
- Sodium 5244.8mg219%
- Total Carbohydrate 76.4g26%
- Dietary Fiber 14.8g60%
- Sugars 7.1g
- Protein 126.7g254%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: If you cannot find red currant jelly, you can substitute with a tablespoon of lingonberry jam or a teaspoon of balsamic vinegar for acidity. For the beer, use a dark Belgian ale like a Dubbel or Quadrupel for the best flavor profile.
Storage and Reheating: This stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or beer if the sauce has thickened too much. It can also be frozen for up to 3 months.
Cooking Tip: Do not skip the step of browning the beef in batches. Crowding the pan lowers the temperature and causes the meat to steam rather than sear, resulting in less flavor and a gray color.
