Belgian Stew Recipe

Ingredients for Belgian Stew

• Beef Stew Meat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• Beer
• Marjoram
• Brown Sugar
• Celery Seed
• 1 bay leaf
• Salt And Pepper

How to Make Belgian Stew

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Toss 2 lbs beef stew meat with 1/4 cup all-purpose flour until evenly coated.
3. Add the beef to the pot and brown on all sides. Remove the beef from the pot and set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove the bay leaf before serving. Serve hot with crusty bread for dipping.