Belgian Beef and Beer Stew

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Belgian Beef and Beer Stew
Belgian Beef and Beer Stew
1 tbsp. oil
2 1/2 to 3 lb. Nob Hill Trading Co. Beef Round (London broil works best) cut into cubes
3 medium onions sliced
2 tbsp. flour
2 tbsp. brown sugar
1 (12- oz.) bottle Pranqster or other Belgian-style golden ale
1 cup Raley's Reduced-Sodium Beef Broth
2 bay leaves
1 tsp. salt
Prep time: 15 minutes, Cook time: about 2 hours, 45 minutes
Makes: 6 servings

Heat oil in a large heavy pot over medium-high heat. Add beef and cook until well browned on all sides; remove from pot and set aside. Cook beef in 2 batches if necessary, taking care not to overcrowd pot or beef will steam instead of browning. Add onions to pot; cook, stirring frequently, for 10 minutes or until soft and golden brown. Add flour and brown sugar; cook, stirring constantly for another 2 minutes. Add beef and remaining ingredients to pot and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Remove lid and cook for 15 minutes more or until slightly thickened. Serve over mashed or boiled potatoes, if desired.
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