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 I have eaten | The famous and traditional Flemish Stoofvlees
Do you want to learn how to make a delicious meat stew that melts in your mouth? Using simple ingredients, but with a lot of flavor?
Then watch this video until the end to see how to make this traditional Flemish recipe, which is very famous and successful in many snackbars and restaurants in Belgium and in the Netherlands!
I will also show you a faster cooking method, that shortens the cooking time and still preserves the flavors.
This famous meat stew is called stoofvlees
Stoofvlees is a typical Flemish dish, a term used to refer to the Flanders region, which comprises what is now northern Belgium and parts of the Netherlands and France. It is one of the most traditional recipes in this region, being easily found in most snack bars and in several restaurants in Belgium and Holland.
#stoofvlees #beefstew
Easy beef stew with Belgian beer
This easy beef stew is made with a Belgian beer, called Gauloise.
The Brasserie du Bocq is a Belgian family brewery founded in 1858 by Martin Belot. It is based in the valley of the small river Bocq in Purnode (near Yvoir).
Ingredients
1 kg of beef
2 red onions, chopped
some butter
salt to taste
pepper to taste
3 bay leaves
some vinegar
2 bottles of Gauloise double (dark beer)
3 slices of gingerbread with mustard
1/2 beef stock cube
sauce binder
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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
Beer and Beef lovers, for you: Beef Carbonade Flamande (slow cooked ) - By RECIPE30.com
Get full recipe here
It's a slightly sweet and sour dish that originated it's names by the coal miners. It's slow cooked using a tougher meat cut that breaks apart in its rich, brown, spicy, beer sauce thickened with bread. Usually served with fries (chips) or boiled potatoes. Traditionally a spice bread (Pain d'épices) is used to thicken the sauce, however as it may be hard to find, this recipe uses standard bread with the addition of similar spice-bread spices. This recipe uses stout beer, some may find it too strong, if so, use regular beer or why not half and half. Either way this is a must in cold winter climates.
Belgian Beef & Beer Stew - Step by Step
A traditional Belgian recipe: As dark beer is usually loaded with flavors, all further necessary ingredients for this exquisite dish are mainly beef and onions, salt and pepper. Some herbs, like bay leaf and thyme, can add some pleasant fragile side notes. You might add further vegetables such as potatoes, carrots, celery - if you can spare the time.
???????? Carbonnade à la Flamande | Traditional Belgium BEEF STEW - FLEMISH. Recipe by Always Yummy!
Traditional Belgium stew – beef braised over low heat in a beer, tenderest meat pieces seasoned with spices, in a mouth-watering sauce, that’s very tasty, even if you don’t like beer. And culinary adepts say the longer a ragout is braised, the tastier it is, and if there is no flavored bread at home, use a rye bread spread with mustard.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• boneless beef – 3 lb | 1400 g
• dark beer or red ale – 4 cup | 1 l
• bacon – 3 oz | 80 g
• bulb onion – 9 oz | 250 g
• flavored brown bread – 2 oz | 50 g
• 2 bay leaves
• fresh thyme – 4 sprigs
• brown sugar – 1 tbsp
• dijon mustard – 3 tbsp
• ground black pepper – ½ tsp
• fresh parsley – 2 tbsp | 10 g
• ground cloves - ⅓ tsp
• ground cinnamon – ½ tsp
• vegetable oil – 2 tbsp
• salt – to taste
✅ You will need:
• carving board
• pan
• saucepan or stockpot
• bowl
???? Preparation:
1. Cut the beef and bread into average pieces, chop up the bulb onion.
2. Heat a pan with the vegetable oil and fry the meat on all sides, in small portions, over high heat until golden brown for 3-4 minutes and take out into a bowl.
3. In the same pan fry the bulb onion until caramel over high heat for 2-3 minutes.
4. Add the sliced bacon and fry for another 2 minutes.
5. Lay out the fried bulb onion and bacon into a saucepan, add the sugar and stir, add the mustard, salt, pepper, cloves, cinnamon, thyme, bay leaves, fried meat and beer, stir and bring to a boil.
6. Add the cut flavored bread into the saucepan and stir.
7. Cook with no lid over medium heat for 10 minutes to have alcoholic fumes evaporated.
8. Cover the saucepan with a lid and braise for 3 hours over lowest heat stirring occasionally.
9. Serve your Flemish ragout hot. Sprinkle with the chopped up parsley greens when serving.