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.
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 strips bacon, diced (uncooked)
2 cups chopped onion (about 2 large onions)
1 tablespoon chopped garlic
1 (14-ounce) can less-sodium beef broth
1 cup water
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 teaspoon fresh thyme
2 bay leaves
1 (12-ounce) bottle dark beer
2 tablespoons chopped fresh parsley
How to Make It
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.