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Belgian Beer Beef Stew

A rich beer stew with tender chunks of beef.
Belgian Beer Beef Stew

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Servings: 4
Recipe by: Frankie


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


1. Preheat oven to 300 degrees F.

2. 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.

3. 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.

4. 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.

5. Add the flour, garlic, thyme, vinegar, bay leaves, beer and broths and stir over medium high heat until simmering.

6. Place dutch oven in the oven partially covered for 2 to 2 1/2 hours.

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Belgian Beer Beef Stew

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