Belgian Beef Stew
Recipe from
Family Circle
Beer imparts a wonderful flavor to this classic stew recipe, and it helps tenderize the meat on the beef short ribs.
Ingredients
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2 poundsbeef short ribssee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonpeppersee savings
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3 tablespoonsall-purpose floursee savings
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2 tablespoonsvegetable oilsee savings
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2 tablespoonsbuttersee savings
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2 medium-sizeonions (about 3/4 pound), finely choppedsee savings
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1 bottle(12 ounces) dark beersee savings
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1/2 cupdouble-strength condensed consommesee savings
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1bay leafsee savings
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1/2 teaspoondried thymesee savings
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4 medium-sizedcarrots (about 3/4 pound), cut into 2-inch slicessee savings
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3 medium-sizedparsnips, cut into 2-inch pieces OR: 3 additional carrots, slicedsee savings
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4 medium-sizedpotatoes (1-1/2 pounds), peeled and quarteredsee savings
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1/2 teaspoonsaltsee savings
Directions
1.
Season beef with salt and pepper. Coat with 1 tablespoon flour.
2.
Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan.
3.
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.
4.
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.
5.
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: Calories 355, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 47 mg, Sodium 515 mg, Carbohydrate 37 g, Fiber 5 g, Protein 17 g. Percent Daily Values are based on a 2,000 calorie diet.
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