How To make Belgian Beef Stew
3 lb Lean stewing beef
- cut into 1 1/2-in cubes Flour for dredging 5 tb Vegetable oil
2 lg Onions
- peeled and thinly sliced 2 Garlic cloves
- peeled and minced Salt Freshly ground black pepper 12 oz Beer
2 lb Sauerkraut
- rinsed and squeezed dry 2 tb Marjoram
2 tb Dark brown sugar
1 ts Celery seed
1 Bay leaf
3/4 c Pitted green olives, sliced
1 c Cream (optional)
1/2 c Minced flat-leaf parsley
- for garnish PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.
How To make Belgian Beef Stew's Videos
The Best Beef Stew Ever - Flemish Belgian Carbonnade Flamande
Belgian Flemish Stew or Carbonnade Flamande is outrageously delicious. It's made with a combination of beef, malt beer, caramelized onions, garlic, sugar, vinegar, and seasoning. After being fried and pressure cooked, the taste of this beef and beer stew is something friends and family will talk about for ages. Serve it up with fries and a veggie side dish and everybody will be back for seconds. The stew is a crowd pleaser and, believe me, something you will make time after time.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:22 Preparing the beef
0:56 Frying the beef
1:31 Frying the bacon, onion, and garlic
2:20 Pouring in the beer
2:50 The rest of the ingredients into the pressure cooker
3:30 Setting the pressure cooker
3:53 Making the fries
4:05 The outcome
5:03 Taste test
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Adam Liaw’s Beef Carbonnade On An ASKO Cooktop |The Good Guys
Adam Liaw demonstrates how easy it is to create a slowed cooked beef recipe on the ASKO induction cooktop.
Learn more about ASKO Induction Cooktops at The Good Guys
Explore the range of ASKO Cooktops at The Good Guys
To shop the entire ASKO range at The Good Guys visit
This beef stew will amaze everyone! The BEST Belgian beef stew recipe!
This beef stew will amaze everyone! The BEST Belgian beef stew recipe!
Welcome to the food chef channel!This time I made one of my favorite recipes!Belgian beef stew!for me the best beef stew recipe there is.It is a classic in the Belgian cuisine.Delicious with tasty Belgian fries and mayonnaise! Make this delicious beef stew for a friend or family and you will amaze everyone! This is really the BEST Belgian beef stew recipe! Let me know what you think in the comments below.
Love to you all and have a nice day/evening!
ingredients for this beef stew (4 persons):
1 kg beef (nerve piece)
2 onions
2 dark Belgian beers (trappist)
2 bay leaves
thyme
1 clove
2 tbsp liège syrup (pear or apple syrup)
1 slice of brown bread
Mustard
vinegar
pepper and salt
butter
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Thank you for your time!
the food chef
Belgian Beef Stew! (Flemish Carbonnade)
Make this for dinner tonight, it's delish! Belgian Beef Stew!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Recipe:
Brown 1/2 lb. bacon cut in 1 inch pieces in a Dutch
Oven and then remove the bacon and leave the grease.
Cut up 2 lbs. of Top Round steak into 2 inch pieces,
dredge them in 1 1/2 cups of flour seasoned with
1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder
1/2 tsp. onion powder, and 1 tsp. paprika.
Brown them good in the bacon grease and remove and set aside.
Add 1/4 stick butter to the pot and add 3 big onions sliced.
Soften. Then add 1/2 bottle of Belgian Ale, and put the meat
back in then season with 1/2 tsp. salt and 1 tsp. pepper, 1/2 tsp. thyme, 1 tsp. parsley, a few tarragon leaves, and 2 bay leaves.
Cover with slices of ginger bread, 1/2 cup Dijon mustard,
1 tsp. apple cider vinegar and the bacon you cooked.
Simmer for 1 hour then add 1 cup of carrots.
Simmer for 1 more hour and add 1 and 1/2 cups
mushrooms and simmer for 30 more minutes.
If beef is not super tender add 30 more minutes.
Serve on a bed of rice and along side some small
boiled potatoes.
P.S. I really think you can use any dark beer!
Enjoy!
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HOW TO MAKE THE ICONIC BELGIAN STOOFVLEES | FLEMISH STEW
This video is about HOW TO MAKE THE ICONIC BELGIAN STOOFVLEES | FLEMISH STEW.
Thanks for watching! Let me know if you have any questions.Click Here For More Beer Reviews
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Carbonade Flamande or Typical Belgian beef stew
The most typical Belgian Dish
Recipe for 2 person