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.
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
How to Make It
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.
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.
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.
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.
Petrus Oud Bruin ABV 5%
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.
Everything went together easily. I opted to put the stew in my crockpot for 3 hours and the meat came out very tender. I did need to use a little cornstarch at the end to get the right consistency of the sauce. But we all thought the flavors were a little strange - might of been the beer or the vinegar or both. I probably won't make this one again because CL has so many great stew recipes but I'm glad I tried this one.
Indeed agree it needs more cooking time. Based on the comments posted I
did one hour in Dutch oven then moved it to slow cooker, and did an hour
on high, and 30min on low until meat was tender. My experience with
eating this in Belgium was veggies aren't really served with it. I was
served stew, frites, and a side salad. The "veggies" are more of a
projection of what American's think it needs. I skipped the noodles
and made oven fries and it was perfect. I did try steamed carrots with
it but I would have preferred a small salad instead.
The broth had good flavor but next time I make it I will add some vegetables like carrots, parsnip and stewed tomatoes. I prepared everything in a large pan, then transferred to the slow cooker on low while I was at work. The beef was very tender.
The cooking time on the recipe may be off - after one hour, the beef was still chewy. The broth had a good flavor, but I think the recipe is missing vegetables - carrots and mushrooms would be good. Not sure I will make again.
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