A Taste of Belgium in My Kitchen
My Favorite is Flemish Beef Stew and I first discovered Flemish Beef Stew during a trip to Belgium a few years ago. The cold weather had me craving something warm and hearty, and a local restaurant served me this rich, dark stew that instantly felt like a hug in a bowl. The beef was so tender, and the onions melted into the sauce, flavored with the unique taste of dark beer. It was unlike anything I had tried before, and I knew right away I had to learn how to make it myself.
Bringing the Flavor Home
When I got back home, I was determined to recreate the dish. I started with simple ingredients—beef, onions, butter, and beer. The real magic happens when the beef is browned, and the onions are caramelized to perfection. It’s not a fast process, but the smell that fills my kitchen as the stew slowly simmers is worth every minute. The dark beer adds a depth of flavor that’s both savory and slightly sweet, making the dish unforgettable.
Perfecting the Stew
Over the years, I’ve made a few tweaks to make the recipe my own. Sometimes, I switch out the butter for olive oil if I’m cooking for friends who avoid dairy. And when I’m feeling extra creative, I add a few more root vegetables like parsnips or turnips for variety. I also learned that the stew actually tastes even better the next day, after the flavors have had time to meld together. It’s become a favorite for family dinners and special gatherings.
The Joy of Sharing
Flemish Beef Stew has become more than just a meal for me. Every time I make it, I think back to that little Belgian restaurant and the joy of discovering something new. It’s a dish I now love to share with others, especially on cold evenings when comfort food is needed. Whether I serve it with boiled potatoes and carrots or a simple crusty bread to soak up the sauce, this stew always brings warmth and happiness to the table.
Table of Contents
Chef’s Notes-Flemish Beef Stew
- Opt for beef chuck roast or flatiron steak. Both cuts are ideal for slow cooking and will turn tender over the long cooking time.
- Take your time with the onions. Proper caramelization adds a deep, sweet flavor that balances the richness of the beer and beef.
- Use a rich, malty dark beer like a Belgian Dubbel or a stout. It will give a complex, slightly sweet flavor to the stew. If avoiding alcohol, use beef broth, though it won’t have the same depth of flavor.
- When adding flour to the onions, stir thoroughly to avoid clumping. If needed, sift the flour before sprinkling.
- Patience is key. The beef will become fork-tender and the flavors will deepen as it simmers over low heat for a couple of hours.
- This stew tastes even better the next day as the flavors meld. Prepare it a day ahead for even richer flavors.
Flemish Beef Stew
4
bowls20
minutes3
hours600
kcal5
minutes3
hours25
minutesDive into the rich, hearty flavors of Flemish Beef Stew, a classic dish that’s perfect for cozy dinners. This recipe brings together tender beef, caramelized onions, and dark beer to create a mouthwatering stew that will have everyone asking for seconds. It’s a simple yet impressive dish that will make you feel like a culinary master. Perfect for family gatherings or a comforting weeknight meal!
Ingredients
For the Stew
4 tablespoons unsalted butter
3 pounds beef chuck roast or flatiron steak, sliced into 1/3-inch-thick pieces
Salt and freshly ground black pepper to taste
3 cups onions, thickly sliced
1/2 cup all-purpose flour
36 ounces dark beer (3 cans)
1/2 teaspoon dried thyme
2 bay leaves
For Serving
Fresh parsley, chopped for garnish
Boiled carrots and potatoes
Directions
- Browning the Beef: In a large enameled cast-iron casserole or Dutch oven, melt 2 tablespoons of butter over medium heat. Season the beef slices with salt and pepper. Add one-third of the beef to the casserole and cook until each side is lightly browned, about 3 minutes per side. Transfer the browned beef to a bowl and repeat with the remaining batches of meat using the remaining butter.
- Thickening the Stew: Sprinkle the flour over the onions and stir until they are well-coated. Gradually pour in the dark beer while stirring continuously to avoid lumps.
- Simmering: Return the browned beef along with any accumulated juices to the casserole. Add the dried thyme and bay leaves. Cover and simmer over low heat for about 2 hours or until the beef is tender
- Serving: Garnish with chopped parsley and serve hot with boiled carrots and potatoes on the side.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
- Dutch Oven
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 600kcal
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 1200mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Protein: 45g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 8mg
- Iron: 25mg
FAQ-Flemish Beef Stew
Can I make Flemish Beef Stew without beer?
Yes, you can replace the beer with beef broth. However, the stew will lose some of the rich, malty flavors that dark beer provides.
What is the best cut of beef for this stew?
Beef chuck roast or flatiron steak are the best options. They’re ideal for slow cooking and will become tender after a couple of hours of simmering.
Can I make this stew ahead of time?
Absolutely! In fact, Flemish Beef Stew tastes even better the next day. The flavors continue to develop, making it a perfect make-ahead dish for entertaining.
How can I make this recipe gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure your dark beer is also gluten-free, or use beef broth instead.
What should I serve with Flemish Beef Stew?
Serve it with boiled potatoes and carrots, crusty bread, or even over mashed potatoes for a complete and comforting meal.
