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Maggy's Belgian Beef Stew

© JACQUES & COMPANY 2011

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

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Makes 6 servings

4 pounds beef stew meat, 'chuck' cut into 2"x 2" cubes

2 pounds onion, thinly sliced

3 cups dark beer, Belgian preferably

3 tablespoons flour

¼ cup   olive oil

1 teaspoon thyme, dry

2 whole bay leaves dry

1 tablespoon fresh garlic, chopped

2 tablespoons red wine vinegar

¼ cup red currant jelly

Heat the olive oil in a Dutch oven over high heat (or heavy bottom casserole).  Brown the meat on all sides, working in batches until the beef is well browned.  Set the sautéed beef aside.

Add the onions to the pan drippings and cook over medium heat until well caramelized.  Combine the meat with the onion medley.  Stir the flour into the mixture, then add the beer, garlic, thyme, bay leaves, salt and pepper to taste. Bring to a boil.

Simmer the stew covered with a lid in a preheated oven set at 350° for 1.5 hours, until the meat is very tender. When ready to serve add the vinegar and currant jelly; simmer for 5 minutes, taste and adjust the seasoning. Serve with steamed red potatoes, or for the more traditional way with Belgian French fries and plenty of Belgian dark Abbey beer.

Note: If the gravy needs a little thickening, add cornstarch diluted in cold water as needed; this stew can be done days ahead and reheated since it improves in flavor.

 

 

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