1kilo(2.2 lbs) stewing beef pref. chuck steak or roast, cubed
2tbspbutter
2tbspolive oil
1large onion,chopped
4clovesgarlic,peeled and crushed
12ozbottle of dark Belgian beer or ale
1bouquet garni,(see note)
2tbspvinegar pref. wine vinegar
2tbspbrown sugar
salt and pepper,to taste
Instructions
Liberally season the beef cubes with salt and pepper. You can also roll it in flour if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn’t bother with adding the flour.
Heat a deep pan like a Dutch oven. Melt the butter and oil using medium-high heat. Brown the cubed beef in batches to seal. Place the beef cubes in a large platter as you cook.
Saute the onions in the remaining fat in the pan until translucent. Add the garlic and cook for another minute or 2.
Return the meat to the pan and mix well with the onions and garlic. Pour in the beer. Add the bouquet garni, vinegar and brown sugar. Stir everything.
Cover and simmer for 1 1/2 – 2 hours or until the beef is fork-tender. Adjust the seasoning if necessary. Remove the bouquet garni. Garnish with some fresh chopped parsley, if desired.
Serve with fries, bread or rice! Pour all that yummy sauce on top!
Notes
TIPS & TRICKS*Bouquet garni is a bundle of herbs usually tied together with a string or placed inside a small sachet and is cooked with the other ingredients but is removed before the food is served. The herbs may vary but the usual ones are thyme, bay leaves, and parsley. You can use fresh like the photo below or buy the dried ones in a sachet.
Keyword Beef and Beer Belgian Stew, beef flemish stew, belgian stew slow cooker, belgian stew stovetop or oven, bruges flemish stew, Carbonnades a la Flamande