Belgian Beef Stew

Belgian Beef Stew
Photo by Susie Cushner


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

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 ...

View full recipe at My Recipes


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