Flemish Beef and Beer
Indulge in the comforting flavors of Flemish Beef and Beer, a traditional Belgian stew that combines tender chunks of beef, caramelized onions, and the rich, malty essence of dark Belgian beer. This hearty dish is slow-simmered to perfection, allowing the flavors of Dijon mustard, fresh thyme, and bay leaves to meld beautifully into a velvety sauce thickened with mustard-spread day-old bread slices. The result is a deeply flavorful, fork-tender stew that pairs wonderfully with crusty bread or creamy mashed potatoes. Perfect for cozy evenings or special gatherings, this classic recipe brings a touch of European culinary tradition to your table.
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Recipe Information
Ingredients
- 1000 grams beef chuck, cut into 2-inch cubes
- 3 tablespoons butter
- 2 large yellow onions, sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 500 milliliters dark Belgian beer (e.g., Dubbel or Brown Ale)
- 250 milliliters beef stock
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 leaves bay leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 slices day-old bread slices
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
Add the remaining 1 tablespoon of butter to the pot. Lower the heat to medium and add the sliced onions. Cook until they are deeply caramelized, about 15-20 minutes, stirring frequently.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for another 2-3 minutes, allowing the flour to brown slightly.
Pour in the beer and beef stock, scraping the bottom of the pot to deglaze and release any browned bits.
Add the Dijon mustard, brown sugar, bay leaves, thyme, and the seared beef back into the pot. Stir to combine.
Spread the slices of day-old bread with a thin layer of Dijon mustard and place them on top of the stew. The bread will dissolve into the stew as it cooks, thickening the sauce.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 2 to 2.5 hours, or until the beef is very tender.
Check occasionally, stirring gently to ensure nothing sticks to the bottom of the pot.
Once cooked, remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley, alongside crusty bread or mashed potatoes.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
