Flemish Beef and Beer Stew

Flemish Beef and Beer Stew

Flemish Beef and Beer Stew

Christina McKeough
Course Dinner, Soup
Cuisine Belgian
Servings 4 servings


  • 2 pounds beef chuck cut into 2″ x ½″-thick slices
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup flour
  • 4 tablespoons unsalted butter
  • 4 slices bacon finely chopped
  • 6 cloves garlic finely chopped
  • 3 medium yellow onions thinly sliced lengthwise
  • 2 cups Belgian-style ale like Ommegang Abbey Ale
  • 1 cup beef stock
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1 bay leaf
  • Bread for serving


  • Season beef with salt and pepper in a bowl. Add the flour and toss to coat.
  • Heat two tablespoons of butter in a 6 quart Dutch oven over medium-high heat. Working in batches, add the beef and brown it, turning pieces often, about 8 minutes. Transfer beef to a plate and set aside.
  • Add bacon to the pot and cook until its fat renders, about 8 minutes.
  • Add remaining butter, garlic, and onions. Cook until caramelized, about 30 minutes.
  • Add half the beer and cook, scraping the bottom of pot, until slightly reduced, about 4 minutes.
  • Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, rosemary, bay leaf, and salt and pepper and bring to a boil. Reduce heat to medium-low and cook, covered, until beef is very tender, about 2 ½ hours.
  • Serve with bread. Pair with your favorite hearty local beer—the Ommegang Abbey Ale goes very well.


Adapted from Saveur Magazine
Keyword Stew

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