Authentic Flemish Beer-Infused Beef Stew
Experience the rich and hearty flavors of the Authentic Flemish Beer-Infused Beef Stew. This traditional Belgian dish features tender chunks of beef chuck slow-cooked with savory salt pork, sweet onions, and aromatic herbs. The addition of stout or porter beer not only gives this stew its distinct character, but also enhances the depth of flavor, creating a comforting meal that warms the soul. Spread Dijon mustard on crusty French bread and let it soak in the stew for an unforgettable culinary delight. Perfect for gatherings or a cozy family dinner, this stew pairs wonderfully with boiled potatoes and a refreshing green salad.
8
Servings
237.5
Calories
12
Ingredients
Ingredients
Chopped Salt Pork
2 ounces (Blanched and drained)
Bay Leaf
1 (Whole)
Beef Chuck
1 lb (Cut into chunks)
Thyme
1 teaspoon (Dried)
Onions
3 (Thinly sliced)
Dijon Mustard
3 tablespoons (For spreading)
Flour
1 teaspoon (For thickening)
Stale French Bread
1 (For soaking in the stew)
Vinegar
1 1/2 tablespoons (For flavor)
Stout or Porter Beer
2 cups (For cooking)
Parsley Sprig
1 (For garnish)
Brown Sugar
1 tablespoon (Packed)
Instructions
1
Blanch the chopped salt pork in boiling water for 5 minutes. Drain and rinse well, then pat dry.
2
In a heavy skillet, cook the salt pork over medium heat until lightly browned. Use a slotted spoon to remove the pork and reserve it for salads or other dishes.
3
Increase the heat to medium-high. In batches, add the beef chunks to the skillet, ensuring not to overcrowd. Brown the beef on all sides, turning carefully with a spatula.
4
Transfer the browned beef to a heavy 2 to 3-quart saucepan.
5
In the same skillet, add the sliced onions. Reduce the heat slightly and sauté the onions until they are deep golden brown, about 10 minutes, stirring occasionally.
6
Sprinkle the flour over the onions and stir to combine. Cook for an additional 30 seconds, being careful not to burn the flour.
7
Pour in the stout beer, stirring well to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a boil.
8
Pour the beer mixture over the beef in the saucepan. Add the vinegar, brown sugar, parsley sprig, bay leaf, and thyme. Stir to combine.
9
Cover the saucepan and simmer the stew for 30 minutes, allowing the flavors to meld.
10
Spread the Dijon mustard evenly over the stale French bread, then press the bread into the stew, ensuring it absorbs the delicious broth.
11
Cover the saucepan again and continue to cook until the meat is tender, approximately 1 hour.
12
Once fully cooked, remove the bay leaf and discard. Serve the stew hot, garnished with fresh parsley if desired.
13
Pair with boiled potatoes, a crisp green salad, and your favorite beer for a complete meal.
Nutrition Information
12.5
Fat
17.5
Carbs
18.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Flemish Beer-Infused Beef Stew?
It is a traditional Belgian dish featuring tender chunks of beef chuck slow-cooked with savory salt pork, sweet onions, aromatic herbs, and stout or porter beer.
What kind of beef is used in this recipe?
The recipe calls for one pound of beef chuck, which is cut into chunks for optimal tenderness during the slow-cooking process.
Which type of beer is best for Flemish stew?
A stout or porter beer is recommended to give the stew its distinct character and enhance the depth of flavor.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the main flavor profiles of this dish?
The dish features a balance of savory beef and salt pork, sweet onions, tangy vinegar, and a touch of bitterness from the beer.
Why is salt pork used in the recipe?
Salt pork is used to provide a savory fat base and depth of flavor; it is blanched and then browned at the start of the cooking process.
Do I need to blanch the salt pork?
Yes, blanch the chopped salt pork in boiling water for 5 minutes, then drain and rinse it to remove excess salt and impurities.
How should the beef be browned?
Brown the beef in batches over medium-high heat in the skillet used for the salt pork, ensuring not to overcrowd the pan for an even sear.
What size saucepan is required for this stew?
A heavy 2 to 3-quart saucepan is ideal for simmering the beef and beer mixture.
How do I prepare the onions?
The onions should be thinly sliced and sautéed in the skillet until they reach a deep golden brown color, which takes about 10 minutes.
Why is flour added to the onions?
Flour is sprinkled over the sautéed onions to act as a thickening agent for the stew's sauce.
What is the role of vinegar in this recipe?
The 1 1/2 tablespoons of vinegar help balance the richness of the beef and the sweetness of the onions and sugar.
How much brown sugar is needed?
One tablespoon of packed brown sugar is added to enhance the sweet and savory balance of the broth.
Which herbs are used for seasoning?
The recipe uses a parsley sprig, a whole bay leaf, and a teaspoon of dried thyme for aromatic depth.
How is Dijon mustard incorporated into the stew?
Dijon mustard is spread evenly over stale French bread, which is then pressed into the stew to soak up the broth.
Why is stale French bread used?
Stale bread is used because it is more absorbent and holds its texture better than fresh bread when placed into the simmering liquid.
What is the total simmering time for the stew?
The stew simmers for an initial 30 minutes, and then for an additional hour after adding the bread, totaling 1.5 hours of simmering.
What are the nutritional facts for a single serving?
Each serving contains approximately 237.5 calories, 12.5g of fat, 17.5g of carbohydrates, and 18.75g of protein.
Is this a high-protein meal?
Yes, with 18.75g of protein per serving, it is a hearty and protein-rich dish.
What should I do with the salt pork after browning?
You can remove it with a slotted spoon and reserve it for salads or other dishes, as it is not cooked in the final stew.
How do you deglaze the skillet?
Add the beer to the skillet with the onions and flour, stirring well to scrape up any browned bits from the bottom before pouring it over the beef.
What are the recommended side dishes?
This stew pairs wonderfully with boiled potatoes and a refreshing, crisp green salad.
Should the bay leaf be removed before serving?
Yes, the bay leaf should be removed and discarded once the stew is fully cooked.
Can I garnish the stew?
Yes, it is recommended to serve the stew hot and garnished with fresh parsley if desired.
How many ingredients are in this recipe?
There are a total of 12 ingredients in this authentic Flemish beef stew.
Is this dish considered comfort food?
Yes, it is tagged as comfort food and is ideal for gatherings or cozy family dinners.
What culture does this recipe originate from?
This recipe is an example of authentic Belgian (Flemish) cuisine.
How much fat is in this recipe?
There are 12.5 grams of fat per serving.
What type of bread is best?
A standard French bread that has gone stale is best for soaking up the infusion of beer and mustard.
Can this be paired with beer?
Absolutely, pairing the dish with your favorite beer is highly recommended for a complete meal experience.