Belgian Beef and Beer Stew

  • Puyiii Posted: 03/03/10
    Worthy of a Special Occasion

    This was a great stew. Wonderful flavors and easy to do... it just takes some time, but the result was very tasty and the meat super tender. Definitely a repeat! Enjoy!

  • spounds Posted: 01/07/10
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    Excellent stew for a cold evening. I used Guinness, too. There's not a lot of broth in this recipe, but that makes it a thick stew. We ate after it cooked for 1 hour, 20 minutes instead of 2 hours because the broth was cooking away quickly at that point. Very flavorful--and first time to cook with parsnips. Yum!

  • Cansas Posted: 12/08/09
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    I thought this was a great stew. It has very pure beefy flavor. I followed the recipe to the letter, using Fat Tire, but added a touch more salt.

  • maureenlbradley Posted: 01/03/10
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    Great Stew! I used guiness - brought in a wonderful flavor - made the recipe exactly as written. Next time I will add another cup of broth - as I would like more liquid. My husband and son were big fans and usually stew without potatos wouldn't get big reviews here - good one - it's a keeper!

  • Laurie18 Posted: 12/27/09
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    Made this recipe and loved it. Better the second day as all the flavors came together. I love meals where you throw everything together and let cook on the stove or in the oven or hours.

  • sarastallryan Posted: 12/10/09
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    I used Fat Tire beer too! So funny that we all used it :) I followed the recipe exactly and we all loved it. We didn't think the vegetables were too mushy but I had chopped them in rather large chunks so maybe this helped. My husband said it was the best stew I'd ever made.

  • EllenDeller Posted: 11/30/09
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    Great flavor in this stew, and the coarse-grained Dijon is absolutely a must. I added some chopped flat leaf parsley for color and substituted turnips for parsnips. Made the night before so flavors could meld. Serving size is rather small if you're thinking of a one-dish meal. I steamed potatoes for my husband and we had a green salad and rolls along the side.

  • Husker Posted: 12/22/09
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    My husband states it was "a keeper" and I agree. I used Fat Tire 2 Below Ale, increased the broth from one cup to 2 and seasoned the meat prior to browning. I made sure I browned it in small batches so it got a good color and not gray. I used an arm roast cut up and let it cook for about 3 to 4 hours on the stove while I made the asiago rolls. My veggies were not mushy. Served over egg noodles. Looking forward to leftovers as the flavor was great the first time and everyone said it gets better. Stew is never "fancy" but a really good 'winter' meal.

  • susan259 Posted: 12/03/09
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    Husband thought it was greasy and sweet, I thought it tasted like pot roast but was a lot more work. It was very "grey." Tasted a little better the second day.

  • Blackfoot Posted: 02/01/10
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    Excellent stew for a cold winter night. Picky huband was nervous over parsnips, so just told them they were potatoes and he loved the stew. :-)

  • AntiochDave Posted: 02/28/10
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    This was the best stew I ever cooked! The whole family loved it. Not difficult to fix, and the kitchen smelled so good! Added some celery seed, because I like it. Served with artichokes and crusty bread. Next time, I'll up the parsnips, as they added a really great flavor.

  • smd1212 Posted: 12/05/09
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    Really good stew, especially after a day in the fridge! Per other reviewers, I used Fat Tire ale and subbed turnips for parsnips; also, per a Belgian beef stew recipe in my favorite crockpot cookbook, increased thyme to 2 tsp., and added 1 tsp. celery seed and about 1/2 T. of sugar before putting it all in crockpot for 5 hours on HI. Next day we had it for lunch on a chilly, rainy day - thickened up a lot, and meat was so tender! Delicious with Asiago Rolls!

  • mtngrl37 Posted: 12/08/09
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    Really liked this. Used Fat Tire, would like to experiment with other beers. Agree with adding the carrots late. Would probably use some potato in place of some of the mushroom and parsnip next time.

  • bkdice Posted: 12/19/09
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    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.

  • kaesha Posted: 12/15/09
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    I loved this recipe. We used Newcastle Brown for it and thought it was awesome. I had no problems with mushy veggies, but like PP, I cut mine into pretty large chunks. It's refreshing to get a stew without potatoes in it. I often find they can sit like lead afterward. The parsnips were a great addition!

  • Gixer1980 Posted: 11/30/09
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    I am very pleased with the flavor of the stew. I used Fat Tire for my beer of choice. The only thing that I wasn't able to use was the Caraway Seed; small towns don't always have what you need. It has a very nice flavor and very filling. I added the carrots and parsnips when the recipe tells you to and it does make it too mushy; next time I will do as the others suggested and add it an hour into the simmering.

  • Kris60642 Posted: 01/30/10
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    Excellent! Couldn't find parsnips but later we learned they look like a pale carrot. We used Smithwick's beer which is a little sweet. Very unique flavor to the stew, in a good way. Took some prep time, but once its in the pot, its hands off.

  • 2doxiemom Posted: 12/12/09
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    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.

  • KenCar Posted: 11/25/09
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    Very good however I would put the veggies in after cooking the meat for 45 Minutes to 1 hour. The veggies became to soft.

  • CV91915 Posted: 01/13/10
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    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!

  • TheKitchenWitch Posted: 01/02/10
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    Made this stew for the first time when my in-laws were visiting. It was an absolute hit!

  • foodforliving Posted: 11/29/09
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    I was pleased with the final product after making a few changes to the original recipe. I used Harpoon Brow Ale, 1 cup of onion, 2 cups of broth, and added 1 1/2 cups each chopped red potato and sweet potato in place of the mushrooms. I took the previous reviewer's advice and added the veggies after 1 hour of cooking, and they turned out perfectly soft - NOT mushy!

  • GracieNoel Posted: 04/20/10
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    My husband and I love this recipe! Very unique taste for a stew, great comfort food. The beef is always really tender. I make the recipe as is, without changes. I also often make the herbed asiago rolls recommended to go with it, and together it is a wonderful meal.

  • AmyFromMA Posted: 04/23/10
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    Love this stew! I used the frozen pearl onions (too lazy to chop!). Also, after boiling the stew at the end, I moved it to a crock pot for the simmer stage, as I was going out. When I got home a few hours later, the house smelled heavenly, and the beef was fork-tender...yum. Served it over some brown rice, but it really doesn't need to be served over anything... Will definitely make this again!

  • Onecentinvegas Posted: 01/13/11
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    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.

  • ann1958 Posted: 01/10/10
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    Loved this! It was easy to make and the longer it cooked the better it was. Can be made the day ahead. I made it for a large group and they all loved it! Can't wait to make it again.

  • Borzage Posted: 01/11/10
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    Very tasty, simple recipe, perfect for a weeknight family dinner or even to make ahead and have for lunches. Recipe is heavy on mushrooms and light on carrots/parsnips, so if your home is full of veggies lovers, bulk up a bit on those two. Cooking too long will turn the parsnips to mush, so keep an eye on the simmering. Meat turns out tender and flavorful - absolutely worth making! We served with simply roasted broccoli, but if your family needs a little more starch to fill up, it would be yummy over egg noodles or with garlic bread.

  • eyestorm Posted: 02/21/10
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    Fantastic, even the picky husband asked for a do-again! Only four stars because it's (kind of) a lot of work until it all gets in the pot, but then just drool over the smells. I've made it 5 or 6 times already and it's worth the work!

  • tbeighs Posted: 01/24/10
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    This was a great stew - simply delicious! We found it needed something like 4cups of beef broth, not 1. And even with the 4 cups, it was still so thick it did not have a lot of liquid.

  • pmurphy Posted: 01/21/10
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    This was delicious. My husband who is not a fan of light cooking loved this dish. Served it over mashed potoates for him! Will make again.

  • contentedgirl Posted: 10/20/11
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    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.

  • RLoushin Posted: 10/24/11
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    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.

  • Belanos Posted: 02/12/12
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    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.

  • steponme Posted: 01/23/12
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    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.

  • carolfitz Posted: 01/19/13
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    Excellent stew, made to recipe subbing fresh thyme for dried. Used Ommegang's Rare VOS amber ale (visit their brewery when you go to Cooperstown/Baseball Hall of Fame).

  • SusanTHall Posted: 03/29/14
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    Excellent stew; a real hit with both the husband and the 2 year old. Meat was fall apart tender and the gravy was so flavorful. Served with roasted potatoes. New favorite stew recipe!

  • tinajane76 Posted: 12/27/13
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    Holy Moses, was this great! So rich and flavorful. Even my non weight conscious husband loved it and asked for me to make it again. This one's most definitely a keeper!

  • Samazama Posted: 12/05/13
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    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!

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