Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
So far, so good ... tastes good even on the first night so it should be even better tomorrow!
I also added some more broth, but probably a little too much - oh well, just serve with some bread ... But I definitely recommend adding the vegetables (including mushrooms - sauteed separately and deglazed the pan with a little water) after the meat has cooked for an hour, then cooking for the remaining 40 minutes or so. My market had the Moinette Brune, so I used that. Really good!
This was good and hearty, and the beef is really tender. As another reviewer noted, the serving size isn't that big, but I found it to be filling all the same. The leftovers were good as well, with the flavors melding further.
Delicious stew. The only changes that I made was subbing red potatoes for the parsnips (don't care for them) and I didn't add the vegetables until the last 30 minutes of cooking so they wouldn't be overcooked. Served with cornbread.
So delicious! A different, rich taste. Not sure I will make any other stew recipe now. I used regular white mushrooms (what I had on hand) and fresh thyme. I would like more broth also. Kids would like me to use pearl onions, so I'll try that.
I made this for dinner last night & my husband said it was the best roast beef he had ever had! It really did have a wonderful flavor - the beer added so much to it. I did use the boneless chuck roast, even though it was rather fatty. My husband thought that that was probably why it was so tender & tasty. I loved using the parsnips rather than potatoes. They were delicious! I will definitely make this again. I think it will be my go to beef stew recipe.
We just didn't think this dish was very good. The only change I made was to use regular mushrooms in place of the fancier ones. Everyone is different, and the taste of this dish didn't do it for us. Won't make it again.
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