Best 3 Belgium Beef Stew Recipes

Belgium beef stew, also known as Carbonnade Flamande, is a hearty and flavorful dish that is perfect for a cold winter day. This classic Belgian dish is made with beef, beer, and a variety of vegetables, and is typically served with fries or mashed potatoes. The beef is braised in the beer until it is fall-apart tender, and the vegetables add a sweet and savory flavor to the stew. With its rich and complex flavors, Belgium beef stew is a dish that is sure to please even the most discerning palate.

Let's cook with our recipes!

BELGIUM BEEF STEW

Belgium Beef Stew image

This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.

Provided by Edda

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
⅜ cup all-purpose flour
¼ cup butter
4 onions, diced
1 ⅔ cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar

Steps:

Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g

BELGIUM BEEF STEW RECIPE - (4.2/5)

Belgium Beef Stew Recipe - (4.2/5) image

Provided by shygirl

Number Of Ingredients 18

Ingredients

1 (2-pound) chuck roast, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 1/2 cup pearl onions, peeled
2 large carrots, peeled and cut into 1/2-inch slices
4 cups low-sodium beef broth, divided
1 tablespoon light brown sugar, packed
1 tablespoon tomato paste
1 (2.6-ounce) package beef demi glace
1 1/2 cup Oud Bruin-style beer, or a stout or porter-style beer
2 cup small red potatoes, cut in half
1 (8-ounce) package button mushrooms, cut in half
2 teaspoons fresh thyme, chopped
1 tablespoons flat leaf parsley, minced
2 teaspoons cider vinegar

Steps:

Season beef with salt and pepper, then dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan with a lid over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 cup of beef broth with brown sugar, tomato paste, and demi glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme, and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.

CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)

Carbonnade Flamande (Belgium Beef and Beer Stew) image

You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter.

Provided by Lynn Clay

Categories Roasts

Time 3h45m

Number Of Ingredients 11

Ingredients

3 1/2 lb chuck roast, cut into 1-inch pieces
salt and pepper
4 Tbsp butter
6 c medium yellow onions, sliced thinly
3 Tbsp flour
1 1/2 c beef broth
12 oz belgian beer
2 bay leaves
1 Tbsp brown sugar
1 Tbsp mustard, spicy brown
4 sprig(s) parsley

Steps:

1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
7. Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
8. Serve over mashed potatoes or noodles.

Tips:

To make the beef stew more flavorful, use a combination of chuck roast and short ribs.
Brown the beef in batches to prevent overcrowding the pan and ensure even browning.
Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
Simmer the stew for at least 1 hour, or until the beef is fall-apart tender.
Add vegetables such as carrots, celery, and onions to the stew for added flavor and nutrition.
Season the stew with salt, pepper, garlic, and herbs such as thyme and rosemary.
Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Belgian beef stew is a hearty and flavorful dish that is perfect for a cold winter day. With its tender beef, savory sauce, and delicious vegetables, this stew is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give Belgian beef stew a try. You won't be disappointed!