Flemish Beef Stew

Flemish Beef Stew is called the national dish of Belgium. It is best made in advance so ideal for busy people or those that want to chill on the night. The ingredients create a dish that will have you drooling to be served. This main dish is so full of flavour with the beef and red wine combining perfectly as always. Add the jelly, beer, veg, thyme and basil and you can see how good this is without my telling you.

Flemish Beef Stew

A lovely dish full of aromas, flavours, textures and help create lovley memories sharing with you r family and friends.

4.81 from 42 votes

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Course: Main Dish

Cuisine: Belgium, Dutch

Keyword: Alcohol, Beef, Casserole, Dairy, Herbs, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 20 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 6 people

Calories: 1084kcal

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Ingredients

 

MetricImperial

• 4 lbs boneless stew meat cut into inch pieces
• 3 cups dark beer
• 3 tbsp all-purpose flour
• 4 tbsp butter
• 3 large onions thinly sliced
• 1 tsp dried thyme
• 1 tbsp red wine vinegar
• 2 whole bay leaves laurel
• 2 tbsp red currant jelly
• 1 pinch Salt to taste
• 1 pinch ground pepper to taste

Instructions

• Season the beef generously with salt and pepper and dust lightly with flour.
  4 lbs boneless stew meat, 3 tbsp all-purpose flour, 1 pinch Salt, 1 pinch ground pepper
• Heat half the butter in a large, heavy skillet over high heat and brown the beef in small batches until browned on all sides, transferring them to a large, heavy pot as they are done.
  4 tbsp butter
• Add the remaining butter to the same skillet and saute the onions until nicely browned, about 20 minutes.
  3 large onions
• Transfer the onions to the pot with the beef.
• Deglaze the skillet with the beer, scraping up all the brown bits on the bottom of the pan, and add the beer to the pot.
  3 cups dark beer
• Stir in the thyme and bay leaf and bring to a boil over high heat.
  1 tsp dried thyme, 2 whole bay leaves
• Reduce the heat and simmer covered until the meat is very tender, 1 1/2 to 2 hours.
• Stir in the currant jelly and vinegar immediately before serving.
  1 tbsp red wine vinegar, 2 tbsp red currant jelly

Nutrition

Calories: 1084kcal | Carbohydrates: 15g | Protein: 87g | Fat: 68g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 26g | Cholesterol: 302mg | Sodium: 1218mg | Potassium: 754mg | Fiber: 1g | Sugar: 4g