Belgian Beef Stew
From: Family CircleBeer imparts a wonderful flavor to this classic stew recipe, and it helps tenderize the meat on the beef short ribs.
Servings: 6 servings
Prep: 15 mins
Total: 2 hrs 55 mins
- Rate and Comment
- Add to Shopping List
Ingredients
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 bottle (12 ounces) dark beer
1/2 cup double-strength condensed consomme
1 bay leaf
1/2 teaspoon dried thyme
4 medium-sized carrots (about 3/4 pound), cut into 2-inch slices
3 medium-sized parsnips, cut into 2-inch pieces OR: 3 additional carrots, sliced
4 medium-sized potatoes (1-1/2 pounds), peeled and quartered
1/2 teaspoon salt
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Family Circle
- Cute Cupcake Recipes
- Slow-Cooker Solutions
- 30-Minute-Max Dinners
- Cooking with Superfoods
- Fresh Twists on Chicken
