Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light December 2005


Credit: Randy Mayor

Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

328 calories; calories from fat 24%; fat 8.8g; saturated fat 3.9g; mono fat 3.2g; poly fat 0.5g; protein 41.1g; carbohydrates 19.1g; fiber 1.2g; cholesterol 67mg; iron 4.2mg; sodium 448mg; calcium 46mg.