Belgian Beef Stew

Belgian Beef Stew
Susie Cushner
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preparation
45
minutes
cooking
210
minutes
other
0
minutes
Serves 6

Ingredients

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

Directions

  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.

 

Jane Kirby and Kay Chun
January 2002

Nutritional Information

  • Per Serving
  • Calories 726
  • Calcium 78 mg
  • Carbohydrate 35 g
  • Cholesterol 192 mg
  • Fat 29 g
  • Fiber 2 g
  • Iron 9 mg
  • Protein 69 mg
  • Sat Fat 8 g
  • Sodium 1311 mg
What does this mean? See Nutrition 101.

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