Flemish Beer Stew

Something Extra: The Beer, Wine and Spirits Issue

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Flemish Beer Stew

Flemish Beer Stew
6 strips thick cut bacon, coarsely chopped
1 lb. Raley's Beef chuck or round California raised USDA choice, cut into 3/4-inch cubes
1 lb. Raley's pork sirloin, cut into 3/4-inch cubes
2 medium-large onions, chopped
1/2 cup flour
4 cloves garlic, minced
2-1/2 cups craft porter*
1-1/2 cups beef broth
2 tbsp. cider vinegar
1 tbsp. sugar
1 tsp. dried thyme
2 bay leaves

Prep: 30 minutes  Cook: about 3 hours  Serves: 6  

1. Cook bacon in a large pot until crisp; remove and drain on paper towels. Drain all but 1 tablespoon of grease from skillet.  

2. Add beef and pork to skillet and cook over high heat until well browned on all sides. (Work in batches if necessary to not crowd skillet.) Add onions and cook for 5 minutes more to lightly brown.

3. Reduce heat to medium; stir in flour and garlic and cook for 5 minutes. Stir in remaining ingredients and bring to a boil; reduce heat and simmer, covered, for 3 hours, stirring occasionally. Remove bay leaves before serving.

* Choose a Belgian Abbey-style ale if you prefer a 
more subtle beer flavor. 

Nutritional Information:
359 calories, 35 g protein, 11 g total fat (4 g sat.), 20 g carbohydrate, 1 g fiber, 4 g sugar, 95 mg cholesterol, 420 mg sodium, 8 points


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Way to much sauce/gravy for the amount of meat. I used 3 pounds pork and 3 pounds of beef cubed. PERFECT. After I browned the meat, I put it all into the crockpot. The BEST stew recipe I ever made. The flavor is awesome!!

Comment Number: 5804