Ingredients for Belgian Stew
- 2 lbs beef stew meat
- 2 tablespoons olive oil
- 1 large chopped onion
- 2 chopped carrots
- 2 chopped celery stalks
- 4 cloves minced garlic
- 2 cups full-bodied Belgian ale
- Marjoram (not found in recipe)
- Brown Sugar (not found in recipe)
- Celery Seed (not found in recipe)
- 1 bay leaf
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
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How to Make Belgian Stew
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Toss 2 lbs beef stew meat with 1/4 cup all-purpose flour until evenly coated.
- Add the beef to the pot and brown on all sides. Remove the beef from the pot and set aside.
- Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 cloves minced garlic to the pot. Sauté for 5-7 minutes until softened.
- Pour in 2 cups of a full-bodied Belgian ale (like Duvel or Chimay). Scrape the bottom of the pot to loosen any browned bits.
- Return the beef to the pot. Add 1 (28 ounce) can of crushed tomatoes, 1 cup beef broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, salt, and pepper to taste.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour and 40 minutes, or until the beef is very tender.
- Remove the bay leaf before serving. Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
26g
Fat
120g
Carbs
4g
