- Prep time
- 20 minutes PT20M
- Cook time
- 2 hours 30 minutes PT30.033333333333M
- 6 servings
Serve this Flemish beef and onion stew alongside pommes frites and a tall Belgian beer. Mushrooms sautéed in butter and red wine vinegar also make a nice addition to this dish.
- 6 slices bacon, cut into lardons
- ¼ cup flour
- Kosher salt and black pepper, to taste
- 4 pounds beef chuck, cut into 1x2-inch cubes
- 4 tablespoons butter, divided
- 16 ounces Belgian ale, divided
- 3 yellow onions, sliced
- 3 tablespoons garlic, minced
- 2 cups beef broth
- 3 tablespoons brown sugar
- 3 tablespoons apple cider vinegar or red currant jelly
- 2 tablespoons fresh thyme, chopped
- 1 pound carrots, cut oblique
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
Heat a large pot over medium heat. Render the bacon until just starting to brown. Remove bacon, leaving the fat in the pan, and set a on paper towel to drain.
Season flour with salt and pepper, to taste. Dredge beef cubes in the flour mixture to coat evenly.
Add 2 tablespoons butter to the bacon fat and heat over medium-high heat. Brown beef cubes in a single layer on all sides, then set aside on a platter. Depending on the size of the pot, this may need to be done in 2 or 3 batches.
Deglaze the pot with 8 ounces of beer and reduce by half, being sure to scrape all of the browned bits from the bottom of the pot. Transfer liquid to a dish and reserve.
Add the remaining 2 tablespoons butter to the pot, and saute onions and garlic until caramelized. Add the deglazing liquid, remaining beer, beef broth, rendered bacon, brown sugar, apple cider vinegar or jelly, and thyme.
Cook on low to medium-low heat for 1 hour 45 minutes, adding the carrots during the last 30 minutes of cooking. Stir in the chopped parsley and tarragon just before serving.