Belgian Beer Beef Stew
A rich beer stew with tender chunks of beef.
servings: 4
total time:
recipe by: Frankie
Ingredients
- 2 lbs blade steak
- 2 TBSP vegetable oil
- 2 medium yellow onions, sliced
- 2 TBSP tomato paste
- 1/2 cup chicken broth
- 1/2 cup beef broth
- 2 TBSP all purpose flour
- 8 oz IPA or other flavorful beer
- 1/2 TBSP apple cider vinegar
- 1/2 TBSP garlic powder
- 1 tsp dried thyme
- 2 bay leaves
- optional: served over egg noodles or potatoes
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE ON AMAZON
Lodge Cast-Iron Reversible Griddle - SEE ON AMAZON
OXO Good Grips Wooden Spatula - SEE ON AMAZON
The Great Ground Meat Cookbook - Hardcover/Paperback - SEE MORE
Directions
- Preheat oven to 300 degrees F.
- Pat blades teaks with paper towels to dry and season well with salt and pepper. Cut blade steak into one inch pieces removing most of the fat and gristle.
- Heat 1 TBSP oil in a dutch oven on medium high until hot and add meat and cook about 3 minutes, turn meat meat and cook an additional 3 minutes. Remove meat and juices from pan and place in a bowl.
- Reduce heat to medium and add the remaining TBSP oil to now empty dutch oven. Add the onions and tomato paste and cook about 15 minutes stirring occasionally.
- Add the flour, garlic, thyme, vinegar, bay leaves, beer and broths and stir over medium high heat until simmering.
- Place dutch oven in the oven partially covered for 2 to 2 1/2 hours.
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