Belgian Beef Stew

Name: Belgian Beef Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams bacon, diced; 2 bay leaves; 355 milliliters beef broth; 3 slices country-style bread, crusts removed; 1 Tbsp brown sugar; 59 milliliters cognac or other brandy; 340 grams dark beer or stout; 3 Tbsps Dijon mustard; 3 garlic cloves, minced; 3 Tbsps olive oil; 2 larges onions, sliced; 0 teaspoons freshly ground pepper; 2 Tbsps red wine vinegar; 1 teaspoon salt; 1 teaspoons dried thyme leaves; 2 kilograms boneless chuck, bottom or top round, cut into 2-inch pieces

Belgian Beef Stew

Belgian Beef Stew might be just the main course you are searching for. This recipe makes 6 servings with 643 calories, 75g of protein, and 26g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up salt, top round, beef broth, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Cook the bacon in a Dutch oven or ovenproof stockpot until brown and crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove with a slotted spoon and set aside.

Equipment you will use

Slotted Spoon

Add the olive oil to the fat remaining in the Dutch oven.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Heat over medium-high heat. Pat the meat dry with paper towels and brown very well, a few pieces at a time (don't crowd the Dutch oven), removing them when done. Brown the onions in the remaining fat, remove, and set aside. Discard any remaining fat.

Ingredients you will need

Onion

Meat

Equipment you will use

Paper Towels

Dutch Oven

Reduce heat to low.

Add the cognac and scrape up all the browned bits. Carefully light with a match and swirl to burn off the alcohol.

Ingredients you will need

Alcohol

Cognac

Heat oven to 325 F. Return the bacon, beef, and onions to the Dutch oven. Stir in the salt, thyme, pepper, bay leaves, garlic, brown sugar, beer, and broth.

Ingredients you will need

Brown Sugar

Bay Leaves

Garlic

Onion

Pepper

Bacon

Broth

Thyme

Beef

Beer

Salt

Equipment you will use

Dutch Oven

Oven

Spread the bread with the mustard and lay on top.

Ingredients you will need

Mustard

Spread

Bread

Heat to boiling.

Remove from heat, cover, and place in the oven. Cook 2 to 2 1/2 hours or until the meat is fork-tender, stirring occasionally. Before serving, skim the fat from the sauce. Stir in the vinegar.

Ingredients you will need

Vinegar

Sauce

Meat

Equipment you will use

Oven

KEEP IT: Refrigerate any leftovers for up to 2 days. To freeze, place in airtight containers or heavy-duty zipper bags up to 3 months. When reheating, warm gently over medium-low heat.