Belgian Beef Stew

Belgian Beef Stew
Photo by Susie Cushner


  • 2 tablespoons red wine vinegar
  • ¼ cup cognac or other brandy
  • ¼ teaspoon freshly ground pepper
  • 3 slices country-style bread, crusts removed
  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • + 9 more ingredients
    • 2 large onions, sliced
    • 3 garlic cloves, minced
    • ½ teaspoon dried thyme leaves
    • 1 teaspoon salt
    • ¼ pound bacon, diced
    • 1 ½ cups beef broth
    • 1 12-ounce can dark beer or stout
    • 4 pounds boneless chuck, bottom or top round, cut into 2-inch pieces
    • 3 tablespoons Dijon mustard

Cook the bacon in a Dutch oven or ovenproof stockpot until brown and crisp. Remove with a slotted spoon and set aside. Add the olive oil to the fat remaining in the Dutch oven. Heat over medium-high heat. Pat the meat dry with paper towels and brown very well, a few pieces at a time (don't crowd ...

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