Phillip’s love for a particular Belgian beer had me inspired to find a good recipe that included the beverage, as the hops in the golden Tripel Karmelie make any recipe extra flavorful. As I was flipping through a Food & Wine Magazine, I coincidentally discovered the perfect recipe – Belgian Beef Stew. The weather couldn’t be more fitting for a good stew either. There is nothing like the aroma of spices and garlic filling your house.
This stew is also a great meal for leftovers (although it only keeps refrigerated for up to 3 days). If you’re wanting to make it last longer, simply put the remaining in a mason jar, seal it, and freeze. When you’re ready, all you have to do is boil the contents in the mason jar and you have a warm, fresh meal like before.
It’s important to follow the directions step by step in order to get the most tasty and flavorful stew. And if you need more liquid, add more beer, not water. I hope this hearty meal fills your belly with as much joy as it does to my family!
Belgian Beef Stew (via Food & Wine)
3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces
Freshly ground white pepper
1 1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons canola oil
3 medium onions, thinly sliced
4 garlic cloves, minced
Two 12-ounce bottles of Tripel Karmeliet (*one for the stew and one for the cook!)
4 cups beef stock or low-sodium broth
3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
10 new potatoes, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch dice
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1. Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic bag, combine the beef and all purpose flour and shake well. Remove the beef from the bag, shaking off the excess flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
3. Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.