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Flemish Beef and Beer Stew

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 40 mins
Total time 1 hr, 40 mins
Yield

Serves 6

Nothing says cozy like a hearty beer and beef stew. The sweet and sour Belgian ale adds major flare with flavors of plum, black cherry, and brown sugar which complements this seasonal stew for an oaky sapor.

Ingredients

  • 4 center-cut bacon slices
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon olive oil
  • 2 cups sliced yellow onion
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 2 cups unsalted beef stock
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 bay leaves
  • 1 (12-ounce) bottle Belgian-style brown ale (such as Petrus Oud Bruin or Leffe)
  • 4 cups hot cooked medium egg noodles (about 3 cups pasta)
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 403
  • fat 9.6 g
  • satfat 3.3 g
  • monofat 3.2 g
  • polyfat 0.4 g
  • protein 41 g
  • carbohydrate 36 g
  • fiber 2 g
  • cholesterol 135 mg
  • iron 4 mg
  • sodium 632 mg
  • calcium 56 mg

How to Make It

  1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until crisp. Place bacon on paper towels; let stand 3 minutes. Chop.

  2. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add half of beef; cook 6 minutes or until browned, turning occasionally. Place browned beef on a plate. Repeat with remaining beef.

  3. Add onion, thyme, and garlic to pan; cook 8 minutes or until lightly browned, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Sprinkle flour evenly over onion mixture; cook 1 minute, stirring constantly. Stir in stock, sugar, vinegar, bay leaves, beer, and bacon; bring to a simmer. Add beef, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves.

  4. Place about 2/3 cup noodles in each of 6 bowls. Top each serving with about 1 cup stew; sprinkle each with 1 teaspoon parsley.

  5. Petrus Oud Bruin ABV 5%

  6. Aged for two years in oak barrels, this Flemish-style oud bruin (old brown ale) walks the line between sweet and sour, and tastes like a combination of brown ale and burgundy wine. Add to that its hints of plum, black cherry, and brown sugar, and it's the perfect base--and accompaniment--for this hearty beef stew.