Flemish Beef Stew cooked in Beer

Flemish Beef Stew cooked in Beer Recipe - Authentic Belgian Cuisine

Region / culture: Belgium | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Flemish Beef Stew cooked in Beer is a traditional Belgian dish that is hearty, flavorful, and perfect for a cozy night in. This stew is made with tender beef cubes, onions, Belgian beer, and a touch of red currant jelly and red wine vinegar for a sweet and sour twist. It is a comforting dish that is sure to warm you up on a cold day.

History

Flemish Beef Stew has been a popular dish in Belgium for centuries. It is a classic example of Belgian cuisine, which is known for its rich and hearty flavors. The use of beer in this stew is a nod to Belgium's strong brewing tradition, and adds a unique depth of flavor to the dish.

Ingredients

4 lb (1.81 kg) beef stew meat, cut into 2-inch cubes
1 tsp salt
0.5 tsp freshly ground black pepper
2 to 3 tbsp flour
3 to 4 tbsp unsalted butter
3 large onions, thinly sliced
24 oz (680 g) Belgian beer
2 to 3 sprigs of thyme
2 bay leaves
1.5 tbsp red currant jelly
1 tbsp red wine vinegar

How to prepare

Season the beef cubes with salt and pepper, then coat them with flour. Shake off any excess.
In a large heavy skillet, melt 2 tbsp of butter over high heat until hot but not smoking.
Add the beef cubes and sauté them until nicely browned on all sides.
Work in batches to avoid overcrowding the skillet, as this may cause the beef cubes to steam instead of sauté. Add 1 tbsp of butter if needed.
Transfer the browned beef cubes to a heavy Dutch oven.
In the same skillet, melt the remaining 1 tbsp of butter over medium heat.
Add the onions and cook, stirring occasionally, until they are browned, which should take about 15 minutes.
If necessary, increase the heat towards the end of the cooking time.
It is important to evenly brown both the meat and onions to achieve the deep brown color of the stew.
Stir the onions just enough to prevent burning, but avoid stirring too often to allow the browning process to continue.
Combine the browned onions with the meat in the Dutch oven.
Deglaze the skillet by pouring beer into it and scraping the bottom with a wooden spoon to loosen any brown bits. Bring it to a boil.
Pour the beer mixture over the meat in the Dutch oven.
Add thyme and bay leaves to the Dutch oven.
Cover the Dutch oven and let the stew simmer over low heat until the meat becomes very tender, which should take approximately 1.5 to 2 hours.
Before serving, stir in the red currant jelly and vinegar, then let it simmer for an additional 5 minutes.
This sweet-and-sour combination will enhance the flavor of this hearty stew.
Taste the stew and adjust the seasoning if needed, then serve.

Variations

Add carrots, celery, or mushrooms to the stew for added flavor and texture.
Use a different type of beer, such as a dark ale or a fruity lambic, to change up the flavor profile of the stew.

Cooking Tips & Tricks

Be sure to brown the beef cubes and onions well to develop a deep, rich flavor in the stew.

- Use a heavy Dutch oven for cooking the stew, as it will help to distribute heat evenly and prevent burning.

- Adjust the seasoning to taste before serving, as the sweetness of the red currant jelly and the tanginess of the red wine vinegar can vary depending on personal preference.

Serving Suggestions

Serve the Flemish Beef Stew over a bed of mashed potatoes or with crusty bread for soaking up the delicious sauce.

- Garnish with fresh parsley or thyme for a pop of color and freshness.

Cooking Techniques

Sauté the beef cubes and onions separately to ensure they are evenly browned before combining them in the Dutch oven.

- Deglaze the skillet with beer to scrape up any browned bits and add extra flavor to the stew.

Ingredient Substitutions

Use vegetable broth or beef broth as a substitute for beer if desired.

- Substitute honey or maple syrup for the red currant jelly for a different sweetener.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the stew in individual bowls garnished with a sprig of fresh thyme or a dollop of sour cream for a touch of elegance.

Pairing Recommendations

Pair this Flemish Beef Stew with a Belgian ale or a glass of red wine for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This stew is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains gluten from the flour used to coat the beef cubes.

Summary

This Flemish Beef Stew is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Flemish Beef Stew cooked in Beer is a classic Belgian dish that is rich, flavorful, and perfect for a comforting meal. This hearty stew is made with tender beef cubes, onions, Belgian beer, and a touch of red currant jelly and red wine vinegar for a sweet and sour twist. Serve it over mashed potatoes or with crusty bread for a delicious and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear to my heart. It was many years ago when I first learned how to make Flemish Beef Stew cooked in Beer. I was a young girl then, eager to learn the ways of cooking from my own mother who was a wonderful cook herself.

I remember the day like it was yesterday. It was a cold winter day, the kind of day that makes you want to stay indoors and warm up with a hearty meal. My mother had been busy in the kitchen all morning, preparing a special dish for dinner. As the delicious aromas wafted through the house, I couldn't help but be drawn to the kitchen, eager to see what she was making.

I peeked into the kitchen and saw my mother carefully browning cubes of beef in a large pot. The meat sizzled and crackled as it cooked, sending up clouds of steam that made my mouth water. I asked her what she was making, and she smiled and told me it was Flemish Beef Stew cooked in Beer.

I had never heard of such a dish before, but the name alone intrigued me. I watched as my mother added onions, carrots, and celery to the pot, along with a generous amount of beer. The rich, malty aroma of the beer mixed with the savory scent of the beef, creating a tantalizing smell that filled the kitchen.

As the stew simmered on the stove, my mother explained to me the origins of the recipe. She told me that Flemish Beef Stew was a traditional Belgian dish, beloved for its rich flavor and hearty ingredients. She had learned how to make it from her own mother, who had learned it from her mother before her.

I watched with wide eyes as my mother added spices and herbs to the stew, each one carefully measured and added with love. She told me that the key to a good Flemish Beef Stew was to let it simmer slowly, allowing the flavors to meld together and create a delicious, comforting meal.

Finally, after hours of simmering, the stew was ready. My mother ladled generous portions into bowls and served it piping hot with crusty bread on the side. I took my first bite and was immediately transported to a world of rich flavors and tender beef. The beer added a depth of flavor that I had never experienced before, making the stew truly unforgettable.

From that day on, Flemish Beef Stew cooked in Beer became a staple in our household. My mother taught me how to make it, passing down the recipe and the tradition of making it with care and love. Over the years, I have made it countless times, each time remembering that cold winter day when I first discovered the joy of cooking with my mother.

Now, as a grandmother myself, I take great pleasure in sharing this recipe with my own grandchildren. I hope that they, too, will come to love Flemish Beef Stew cooked in Beer as much as I do. It is a dish that holds a special place in my heart, a reminder of the joy of cooking and the love that goes into every meal.