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Belgian Beef Stew

Belgian Beef Stew

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Lavonda Hays

Lavonda Hays

This is a wonderful, dark, beef stew that is great over noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Blanch the bacon for 1 minute in boiling water. Drain.
  2. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
  3. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
  4. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
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Reviews

LIBBYDAVIS
50

LIBBYDAVIS

1/29/2005

Well, this is just fair but strays too far from a true Belgian stew - we are going back to our old recipe. Carbonnade should have belgian or similar ale and vinegar - not lemon juice. Take lean stew beef, dredged in flour - brown and deglaze pan with broth, set aside. Thick slices of regular onions (1.5 pounds) and 6 cloves of garlic crushed - brown on low heat until onions are caramelized - very dark and sweet. Add 2 cans beef broth, 2 tsp thyme, 2 bay leaves, 2 tbsp brown sugar, 2 tsps red wine vinegar and 16-24 ozs beer like Bass Ale. Cook 2 hours at 325, take lid off for the last hour to thicken. Add 2 - 3 more tsp red wine vinegar and season with salt and pepper - serve over egg noodles.

KEVINEV
24

KEVINEV

10/19/2003

I added lots more garlic and used Guinness as the beer. Everything was great until I added the lemon juice at the end, which drowned out all the other flavors and was really over-the-top. I'll try the recipe again (and again with more garlic and with Guinness); I'll definitely leave out the lemon juice, though.

gkenos
21

gkenos

10/28/2003

This is the BEST beef stew recipe I've ever made! I don't know what it was, the beer,the lemon juice, the bacon that gave this stew such a wonderful flavor, but it really was wonderful. I did the prep on the stove and then cooked it in the crock-pot. A keeper.

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