Belgian Beef and Beer Stew

By brenie_shydee

An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish with fresh thyme.

Serve with Herbed Asiago Rolls

Ingredients

• 3 center-cut bacon slices, cut into 1/2-inch pieces
• 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
• 2 cups chopped onion (about 2 medium)
• 5 cups sliced cremini mushrooms (about 12 ounces)
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 (12-ounce) bottle amber beer
• 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
• 1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
• 1 cup fat-free, less-sodium beef broth
• 2 tablespoons country-style Dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Details

Servings 8

Preparation

Step 1

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.

2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.