Belgian Beef Stew
Beer imparts a wonderful flavor to this classic stew recipe, and it helps tenderize the meat on the beef short ribs.
Prep Time:
15 mins
Total Time:
2 hrs 55 mins
Servings:
6 servings
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
Recommended Recipe:
Homestyle Beef Stew for a Crowd
It takes just 15 minutes to put together the ingredients for this fabulous stew, that slowly simmers in a tomato juice-beef stock combination until the meat and vegetables practically melt in your mouth.
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