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Belgian Beer Beef Stew
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Belgian Beer Beef Stew
A rich beer stew with tender chunks of beef served over egg noodles.
Belgian Beer Beef Stew
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9 people Yepped this recipe
servings:
4
total time:
3 hours
added on
07/16/2016
recipe by:
Frankie
INGREDIENTS
2 pounds chuck roast, cut into 1-inch pieces
salt & freshly ground black pepper
2 TBSP olive oil
2 medium yellow onions, sliced
2 TBSP all purpose flour
1 tsp garlic powder
1 tsp dried thyme
2 TBSP
tomato paste
3/4 cup water
12 ounces of your favorite Belgian beer
2 bay leaves
cooked egg noodles for serving
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DIRECTIONS
Preheat oven to 300°F.
Pat the pieces of beef dry with paper towels then season generously with salt & pepper.
Heat the olive oil in a dutch oven over medium-high heat.
Add the beef to the dutch oven then cook the beef until well browned on all-sides, about 6 minutes total.
Add the sliced onion to the dutch oven and cook, stirring often, for about 2 minutes.
Stir in the flour, garlic, and thyme until well combined.
Stir in the tomato paste until well combined.
Stir in the water, beer, and bay leaves and bring to a boil.
Place the lid on the dutch oven then place in the preheated oven for 2 hours.
Remove the lid from the dutch oven then continue to cook the stew in the oven until beef is tender and the stew is thickened, about 30 more minutes.
Season the stew with salt & pepper to taste.
Serve the stew over cooked egg noodles.
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