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
I have made this many times over the years. I use a bold, hoppy beer - tonight was Fort George's Vortex - and fresh thyme sprigs. Delicious and a weekend staple at our house in the fall and winter with leftovers to enjoy for lunch or work night dinner.
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 stew for my parents while visiting them for Christmas (and while on a weight-loss diet), and they refused to believe that that this is a relatively low-calorie recipe. This is going into the regular recipe rotation!
I used a Porter Ale from World Mkts. Added cut-up potatoes and about 1/2 the mushrooms. Still think it's better the 2nd day and after adding some Worcestershire sause. Also let it cook in the crockpot.
I was not a fan of this recipe at all - sorry... just wasn't flavorful and the meat was not that tender. i expected it to fall apart, like the short ribs I make, but no such luck. Took a lot of finagling to make it taste enough to want to eat it all. Wasn't able to fix the texture.