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Flemish Beef and Beer Stew


Flemish Beef and Beer Stew

© Bryce Eddings

It's tempting to use Guiness or a Scotch ale for this recipe. But this is a Flemish, or Belgian, recipe so try it at least once with a good Belgian ale like Chimay or Orval.

Adapted from Betty Crocker's New International Cookbook

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes


  • 1 1/2 lb. lean boneless beef, cut into 1/2 inch wide by 2 inch long strips
  • 1/4 lb. bacon, cut into 1/4 inch slices
  • 3 medium onions, sliced
  • 2 cloves garlic, chopped
  • 3 Tbsp flour
  • 20 to 24 oz. beer
  • Bay leaf
  • 1Tbsp packed brown sugar - reduce if you're using a sweeter beer
  • 2 Tbsp salt
  • 1/2 tps thyme
  • 1/4 tps black pepper
  • 1 tbs vinegar
  • Parsley for garnish


Fry bacon in your stew pot or Dutch oven until crispy. Remove the bacon. Leave the fat. Cook the onions and garlic in the fat until they are tender. Remove the onions and garlic. Leave the fat. Brown the beef in the fat.

Add the flour add stir until the beef is coated. Gradually stir in about a cup of the beer. Add the bay leaf, brown sugar, salt, thyme and pepper and stir. Mix in the onions and garlic. Add enough beer to completely cover. Drink the rest.

Boil, reduce heat, cover and simmer for 1 to 1/2 hours - until the beef is tender. Remove the bay leaf and stir in the vinegar.

Serve on a bed of buttered noodles or rice. Sprinkle with the bacon and parsley.

Serves 4 to 6.
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