Belgian Beef and Beer Stew

There is only one beef stew I’m use to making and it’s Mediterranean but I came across this one and seeing that  beer was a main ingredient raised my interest in this dish.  I have no interest in making American or Irish beef stew for it’s lack of use of flavor enriched ingredients nor do I care for potatoes so this one was  perfect for it’s use of carrots, mushrooms and parsnips.  I’m keeping this one on my reuse menu. 🙂  I can’t remember where I got my Mediterranean beef stew recipe from so I can’t post it, I’ve been using it for years and it is by far my favorite recipe to make.  This one is really good too and low in carbs.  I adapted this recipe from Cooking Light.

Ingredients

  • 3  center-cut bacon slices, cut into 1/2-inch pieces
  • 2 1/2  pounds  boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
  • 2  cups  chopped onion (about 2 medium)
  • 5  cups  sliced cremini mushrooms (about 12 ounces)
  • 2  garlic cloves, minced
  • 3  tablespoons  all-purpose flour
  • 1  (12-ounce) bottle amber beer
  • 2  cups  (1/2-inch-thick) slices carrot (about 1/2 pound)
  • 1 3/4  cups  (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 1  cup  fat-free, less-sodium beef broth
  • 2  tablespoons  country-style Dijon mustard
  • 1  teaspoon  salt
  • 1  teaspoon  dried thyme
  • 1/2  teaspoon  caraway seeds
  • 1/2  teaspoon  freshly ground black pepper
  • 1  bay leaf

 

Preparation

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 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.

Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer’s lively effervescence and surprisingly light body won’t weigh down a winter meal. –Jeffery Lindenmuth

 

Nutritional Information

Calories:
373
Fat:
12.2g (sat 5g,mono 3.2g,poly 0.4g)
Protein:
40.4g
Carbohydrate:
18.4g
Fiber:
3.9g
Cholesterol:
118mg
Iron:
5.1mg
Sodium:
780mg
Calcium:
56mg
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