Belgian Beef Stew

Photo by Susie Cushner
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 726 calories
    • Fat 29 g
    • Sat Fat 8 g
    • Cholesterol 192 mg
    • Sodium 1311 mg
    • Protein 69 mg
    • Carbohydrate 35 g
    • Fiber 2 g
    • Iron 9 mg
    • Calcium 78 mg


  1. Check 1/4pound bacon, diced
  2. Check 3tablespoons olive oil
  3. Check 4pounds boneless chuck, bottom or top round, cut into 2-inch pieces
  4. Check 2 large onions, sliced
  5. Check 1/4cup Cognac or other brandy
  6. Check 1teaspoon salt
  7. Check 1/2teaspoon dried thyme leaves
  8. Check 1/4teaspoon freshly ground pepper
  9. Check 2 bay leaves
  10. Check 3 garlic cloves, minced
  11. Check 1tablespoon brown sugar
  12. Check 1 12-ounce can dark beer or stout
  13. Check 1 1/2cups beef broth
  14. Check 3 slices country-style bread, crusts removed
  15. Check 3tablespoons Dijon mustard
  16. Check 2tablespoons red wine vinegar


  1. Cook the bacon in a Dutch oven or ovenproof stockpot until brown and crisp. Remove with a slotted spoon and set aside.
  2. Add the olive oil to the fat remaining in the Dutch oven. Heat over medium-high heat. Pat the meat dry with paper towels and brown very well, a few pieces at a time (don't crowd the Dutch oven), removing them when done. Brown the onions in the remaining fat, remove, and set aside. Discard any remaining fat.
  3. Reduce heat to low. Add the cognac and scrape up all the browned bits. Carefully light with a match and swirl to burn off the alcohol.
  4. Heat oven to 325° F. Return the bacon, beef, and onions to the Dutch oven. Stir in the salt, thyme, pepper, bay leaves, garlic, brown sugar, beer, and broth. Spread the bread with the mustard and lay on top. Heat to boiling. Remove from heat, cover, and place in the oven. Cook 2 to 2 1/2 hours or until the meat is fork-tender, stirring occasionally.
  5. Before serving, skim the fat from the sauce. Stir in the vinegar.