Hearty Flemish Beef and Ale Stew
Delve into the rich flavors of Belgium with this Hearty Flemish Beef and Ale Stew. Tender chunks of lean beef are slow-cooked with caramelized onions and garlic, all immersed in a savory broth of beef and hearty ale. The addition of brown sugar and wine vinegar gives this stew a unique balance of sweetness and acidity, making each bite a complex harmony of flavors. This dish is perfect for sharing with family and friends, offering a warm embrace on chilly evenings.
N/A
Servings
457
Calories
13
Ingredients
Ingredients
lean stewing beef
4 lbs (cut into small pieces)
large onions
2 lbs (chopped)
flour
1/2 cup (for coating beef)
sunflower oil
1/2 cup (for frying)
garlic cloves
6 (crushed)
salt
1 tablespoon (to taste)
brown sugar
3 tablespoons
wine vinegar
1/4 cup
chopped parsley
1/2 cup
thyme
2 teaspoons
ground pepper
to taste
beef broth
24 ounces (kept hot)
beer
24 ounces
Instructions
1
Preheat the oven to 325°F (165°C).
2
Cut the stewing beef into bite-sized pieces, then lightly coat them with flour, shaking off any excess.
3
In a large pot or Dutch oven, heat sunflower oil over medium-high heat. Stir-fry the beef in batches until golden brown on all sides, about 5-7 minutes per batch. Remove and set aside.
4
In the same pot, add the chopped onions and crushed garlic. Sauté until the onions are translucent and starting to caramelize, about 8-10 minutes. If needed, add more oil to prevent sticking.
5
Return the browned beef to the pot and mix with the onions and garlic. Add the brown sugar, 2 tablespoons of wine vinegar, chopped parsley, thyme, salt, and ground pepper to taste. Stir well to combine.
6
Pour in the hot beef broth and beer, ensuring that all ingredients are submerged. Mix gently.
7
Cover the pot with a lid and transfer it to the oven. Bake for 2 hours, allowing the flavors to meld and the beef to become tender.
8
After 2 hours, carefully remove the pot from the oven. Place it on the stovetop over medium heat. Stir in the remaining vinegar and bring the sauce to a gentle boil.
9
Once boiling, cover and let cook for an additional 15 minutes, allowing the flavors to intensify. Serve hot, garnished with additional chopped parsley if desired.
Nutrition Information
23g
Fat
26g
Carbs
34g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Flemish Beef and Ale Stew?
It is a traditional Belgian dish featuring tender beef slow-cooked with caramelized onions, garlic, beef broth, and hearty ale.
What kind of beef is used in this recipe?
The recipe calls for 4 lbs of lean stewing beef cut into small pieces.
What oven temperature is required?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
Why is the beef coated in flour before cooking?
Coating the beef in 1/2 cup of flour helps thicken the sauce and allows the beef to brown better during frying.
How long should I brown the beef?
Stir-fry the beef in batches for about 5-7 minutes per batch until golden brown on all sides.
How long should I sauté the onions?
Sauté 2 lbs of chopped onions for 8-10 minutes until they are translucent and starting to caramelize.
What type of oil is recommended for frying?
The recipe recommends using 1/2 cup of sunflower oil.
What liquids are used for the stew base?
The stew uses 24 ounces of hot beef broth and 24 ounces of beer.
What seasonings provide the flavor profile?
The stew is seasoned with garlic, salt, brown sugar, wine vinegar, chopped parsley, thyme, and ground pepper.
How much brown sugar is used?
The recipe uses 3 tablespoons of brown sugar to add a unique sweetness.
How long does the stew bake in the oven?
The stew should bake for 2 hours in a covered pot to allow the flavors to meld and the beef to become tender.
What is the final step after baking?
After baking, move the pot to the stovetop, stir in the remaining vinegar, and boil gently for 15 minutes.
How many garlic cloves are included?
The recipe includes 6 crushed garlic cloves for a rich flavor.
What type of vinegar should I use?
Wine vinegar is specified to provide the necessary acidity to balance the sweetness of the brown sugar.
How many calories are in one serving?
There are approximately 457 calories per serving.
What is the protein content per serving?
Each serving contains 34g of protein.
How many carbohydrates are in this dish?
This stew contains 26g of carbohydrates per serving.
What is the fat content per serving?
The dish contains 23g of fat per serving.
Should the beef broth be cold or hot when added?
The 24 ounces of beef broth should be kept hot before being poured into the pot.
How many onions are required?
You will need 2 lbs of large onions for this recipe.
Is there a suggested garnish?
Yes, you can garnish the hot stew with additional chopped parsley if desired.
What cut size is recommended for the beef?
The lean stewing beef should be cut into bite-sized or small pieces.
When do I add the thyme?
Thyme is added to the pot along with the sugar, vinegar, and other dry seasonings before adding the liquids.
Do I bake the stew covered or uncovered?
The pot should be covered with a lid during the 2-hour baking process.
How much parsley is needed for the recipe?
The recipe calls for 1/2 cup of chopped parsley.
How many ingredients are in this recipe total?
There are 13 total ingredients required for this Flemish stew.
What makes this a 'Flemish' stew?
The inclusion of ale (beer) and the balance of vinegar and sugar are hallmark characteristics of Belgian Flemish beef stews.
How much beer is required?
The recipe requires 24 ounces of beer.
Is the vinegar added all at once?
No, 2 tablespoons are added before baking, and the remainder is stirred in during the final stovetop simmer.
How much thyme should I use?
You will need 2 teaspoons of thyme.