On a cold winter day, there is nothing more satisfying than the aroma of a hearty beef stew bubbling away. This classic Belgian dish, cooked in beer, is one of the best. Serve with mashed potatoes or hot buttered noodles and plenty of bread to soak up the luscious sauce.
Recommended Equipment:medium to large (3 1/2 to 5 quart) slow cooker
Ingredients:1 tbsp oil
4 oz. chunk of bacon or salt pork belly, cut into 1/4-inch (0.5 cm) dice
2 pounds stewing beef, cut into 1-inch(2.5 cm) cubes, and patted dry
4 onions, thinly sliced
1 tbsp granulated sugar
4 cloves garlic, minced
3 tspn dried thyme
1 bay leaf
1 tspn salt
1 tspn cracked black peppercorns
1/4 cup all-purpose flour
2 cups flat beer
Preparation:- In a skillet, heat oil over medium-high heat. Add bacon and cook until crisp. Using a slotted spoon, transfer to paper towel to drain. Set aside.
- Add beef to skillet, in batches, and brown, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker.
- Reduce heat to medium. Add the onions to pan and cook, stirring, until softened, about 3 minutes. Add sugar and continue to cook and stir until onions begin to caramelize, about 10 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add reserved bacon and beer and cook, stirring and scraping up brown bits from bottom of pan, until slightly thickened, about 2 minutes.
- Pour mixture over beef (in the slow cooker). Cover and cook on low for 8 hours or on high for 4 hours, until meat is tender. Discard bay leaf. Serve immediately.
Serves 6
Recipe courtesy of The 150 Best Slow Cooker Recipes by Judith Finlayson
Belgium [
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