Belgian Beef and Beer Stew

Belgian Beef and Beer Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup fat-free, less-sodium beef broth
  • 1 cup fat-free, less-sodium beef broth
  • 1 teaspoon salt
  • 1 (12-ounce) bottle amber beer
  • 1 ¾ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 1 ¾ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 2 ½ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
  • + 57 more ingredients
    • 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
    • 1 (12-ounce) bottle amber beer
    • 5 cups sliced cremini mushrooms (about 12 ounces)
    • 3 tablespoons all-purpose flour
    • 1 (12-ounce) bottle amber beer
    • 3 center-cut bacon slices, cut into 1/2-inch pieces
    • 1 cup fat-free, less-sodium beef broth
    • 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
    • 2 ½ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon caraway seeds
    • 2 tablespoons country-style Dijon mustard
    • 3 center-cut bacon slices, cut into 1/2-inch pieces
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 2 garlic cloves, minced
    • ½ teaspoon freshly ground black pepper
    • 1 bay leaf
    • 2 tablespoons country-style Dijon mustard
    • 2 cups chopped onion (about 2 medium)
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 2 garlic cloves, minced
    • 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
    • ½ teaspoon caraway seeds
    • 1 ¾ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
    • 1 teaspoon salt
    • 2 tablespoons country-style Dijon mustard
    • 5 cups sliced cremini mushrooms (about 12 ounces)
    • ½ teaspoon caraway seeds
    • 2 ½ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
    • 2 cups chopped onion (about 2 medium)
    • 3 tablespoons all-purpose flour
    • ½ teaspoon freshly ground black pepper
    • 1 cup fat-free, less-sodium beef broth
    • 3 center-cut bacon slices, cut into 1/2-inch pieces
    • 2 garlic cloves, minced
    • 5 cups sliced cremini mushrooms (about 12 ounces)
    • 3 tablespoons all-purpose flour
    • 2 tablespoons country-style Dijon mustard
    • 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
    • 1 ¾ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
    • 3 center-cut bacon slices, cut into 1/2-inch pieces
    • 1 teaspoon salt
    • 2 garlic cloves, minced
    • 2 ½ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
    • 5 cups sliced cremini mushrooms (about 12 ounces)
    • 2 cups chopped onion (about 2 medium)
    • 3 tablespoons all-purpose flour
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1 (12-ounce) bottle amber beer
    • 1 teaspoon dried thyme
    • ½ teaspoon caraway seeds
    • 2 cups chopped onion (about 2 medium)

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. 2. Add onion to pan; sauté 4 minut...

View full recipe at My Recipes

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