A classic Belgian dish, this stew features beef and onions in a beer-laced broth. We used Newcastle Brown Ale; for more authentic flavor, try dark Trappist beers from Chimay or Orval.
Cooking Light DECEMBER 2005
Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
Add onion and garlic to pan; sauté 5 minutes or until tender.
Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients (through beer); bring to boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
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