Flemish Beef-And-Beer Stew
A Uncategorized recipe with boneless chuck or round steak 1-inch thick, bacon, medium onions sliced. Ready in 4h 45m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Cut beef into 1/2-inch slices; cut slices into 2-inch strips. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp.
bacon(1/4 lb) - 2
Remove bacon with slotted spoon; drain on paper towels.
bacon(1/4 lb) - 3
Pour off fat and reserve.
- 4
Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until tender, about 10 minutes.
bacon(1/4 lb)medium onions sliced(4)garlic chopped(1 clove) - 5
Remove onions.
medium onions sliced(4) - 6
Cook and stir beef in remaining bacon fat until brown, about 15 minutes.
bacon(1/4 lb)brown sugar packed(1 tbsp) - 7
Stir in flour to coat beef; gradually stir in water.
flour(3 tbsp)water(1 c) - 8
Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper.
medium onions sliced(4)light or dark beer 12 or 16 oz(1 can)bay leaf(1)brown sugar packed(1 tbsp)salt(2 tsp)dried thyme leaves(1/2 tsp)pepper(1/4 tsp) - 9
Add just enough water to cover beef if necessary.
water(1 c) - 10
Heat to boiling; reduce heat.
- 11
Cover and simmer until beef is tender, 1 to 1 1/2 hours.
- 12
Remove bay leaf.
bay leaf(1) - 13
Stir in vinegar; sprinkle with bacon and parsley.
bacon(1/4 lb)vinegar(1 tbsp)snipped parsley - 14
Serve with noodles.
hot cooked noodles - 15
Yield: 6 servings.
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Flemish Beef-And-Beer Stew
A Uncategorized recipe with boneless chuck or round steak 1-inch thick, bacon, medium onions sliced. Ready in 4h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
Cut beef into 1/2-inch slices; cut slices into 2-inch strips. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp.
bacon(1/4 lb) - 2
Remove bacon with slotted spoon; drain on paper towels.
bacon(1/4 lb) - 3
Pour off fat and reserve.
- 4
Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until tender, about 10 minutes.
bacon(1/4 lb)medium onions sliced(4)garlic chopped(1 clove) - 5
Remove onions.
medium onions sliced(4) - 6
Cook and stir beef in remaining bacon fat until brown, about 15 minutes.
bacon(1/4 lb)brown sugar packed(1 tbsp) - 7
Stir in flour to coat beef; gradually stir in water.
flour(3 tbsp)water(1 c) - 8
Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper.
medium onions sliced(4)light or dark beer 12 or 16 oz(1 can)bay leaf(1)brown sugar packed(1 tbsp)salt(2 tsp)dried thyme leaves(1/2 tsp)pepper(1/4 tsp) - 9
Add just enough water to cover beef if necessary.
water(1 c) - 10
Heat to boiling; reduce heat.
- 11
Cover and simmer until beef is tender, 1 to 1 1/2 hours.
- 12
Remove bay leaf.
bay leaf(1) - 13
Stir in vinegar; sprinkle with bacon and parsley.
bacon(1/4 lb)vinegar(1 tbsp)snipped parsley - 14
Serve with noodles.
hot cooked noodles - 15
Yield: 6 servings.
About this recipe
A Uncategorized recipe with boneless chuck or round steak 1-inch thick, bacon, medium onions sliced. Ready in 4h 45m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
