Belgian Beef Stew

Beer imparts a wonderful flavor to this classic stew recipe, and it helps tenderize the meat on the beef short ribs.

Recipe from Family Circle
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  • 2 pounds beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 medium-size onions (about 3/4 pound), finely chopped
  • 1 12 ounce bottle dark beer
  • 1/2 cup double-strength condensed consomme
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 4 medium-size carrots (about 3/4 pound), cut into 2-inch slices
  • 3 medium-size parsnips, cut into 2-inch pieces OR: 3 additional carrots, sliced
  • 4 medium-size potatoes (1-1/2 pounds), peeled and quartered
  • 1/2 teaspoon salt
Season beef with salt and pepper. Coat with 1 tablespoon flour.
Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan.
Pour off fat from pan. Lower heat to medium. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 minutes.
Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consomme, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.
Add carrots and parsnips; cook 15 minutes. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender. Discard bay leaf.

nutrition information

Per Serving: cal. (kcal) 355, Fat, total (g) 16, chol. (mg) 47, sat. fat (g) 6, carb. (g) 37, fiber (g) 5, pro. (g) 17, sodium (mg) 515, Percent Daily Values are based on a 2,000 calorie diet
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