Belgian Beef Stew
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Pre-Notes
Top blade steaks, are also called flatiron steaks. If you can't find this, chuck eye roast will also work.
Ingredients
- 3 1/2 lbs top blade steaks, 1 inch thick, trimmed of gristle and fat and cut into 1 inch pieces
- salt
- ground black pepper
- 3 T vegetable oil
- 2 pounds yellow onions (about 3 medium) halved and sliced about 1/4 inch thick (8 cups)
- 1 T tomato paste
- 2 medium garlic cloves, minced (about 2 t)
- 3 T flour
- 3/4 c chicken broth, reduced sodium
- 3/4 c beef broth, reduced
- 1 (12 oz) bottle of beer (Belgian Ale or Newcastle Brown Ale or Sam Adams Boston Lager)
- 4 sprigs fresh thyme, tied with kitchen string
- 2 bay leaves
- 1 T cider vinegar
- Egg noodles, prepared according to package directions and buttered
- parsley, chopped (for garnish, if desired)
Instructions
- Adjust oven rack to lower-middle position; heat oven to 300°F.
- Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 t oil in large heavy bottomed Dutch oven over medium-high heat until beginning to smoke.
- Add about 1/3 of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes, using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 t oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 c of above listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.
- Repeat once more with 2 t oil and remaining beef.
- Add remaining 1 T oil to empty Dutch oven; reduce heat to medium-low.
- Add onions, 1/2 t salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes.
- Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
- Stir in chicken broth and beef broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, and salt and pepper to taste.
- Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in the oven.
- Cook until fork inserted into beef meets little resistance, about 2 hours.
- Discard thyme and bay leaves. Adjust seasoning with salt and pepper.
- Garnish with parsley, if desired.
Post-Notes
Can store covered in refrigerator for up to 4 days; reheat over medium low heat.
Serves: 6
Course: Soup/Stew/Chili,Entree,Lunch
Type of Food: Stew
Ethnicity/Origin: Belgian
Key Ingredient: Beef,Pasta,Beer,Onions
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake