Belgium Beef Stew Recipe

Beef Stew with Beer and Mustard

Original Recipe Yield: 8 servings

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• cup all-purpose flour
• cup butter
• 4 onions, diced
• 1 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 (add more if desired)

Directions

1. Step 1: Dredge the beef stew meat in the flour, making sure each piece is evenly coated.
2. Step 2: In a Dutch oven, melt the butter over medium heat.
3. Step 3: Add the beef to the Dutch oven and brown it in the butter, stirring occasionally to ensure even cooking.
4. Step 4: Once the beef is browned, add the diced onions to the pot. Cook the onions until they become translucent and glazed.
5. Step 5: Stir in the water and white wine vinegar, then season the mixture with fresh thyme, bay leaves, salt, and pepper to taste.
6. Step 6: Cover the Dutch oven and let it simmer for 30 minutes to allow the flavors to meld together.
7. Step 7: After 30 minutes, pour in the brown beer and stir to combine with the beef and onion mixture.
8. Step 8: Spread mustard evenly over the slice of bread, then place the bread on top of the stew. Add the carrots around the bread in the pot.
9. Step 9: Cover the Dutch oven again and continue to simmer for another 30 minutes, allowing the carrots to soften and the flavors to develop.
10. Step 10: Finally, stir in the brown sugar. Start with 2 tablespoons, but feel free to add more to your taste for a sweeter stew.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Please consult your doctor or registered dietitian if you have specific dietary requirements.