How To make Belgian Beef Stew
3 lb Lean stewing beef
- cut into 1 1/2-in cubes Flour for dredging 5 tb Vegetable oil
2 lg Onions
- peeled and thinly sliced 2 Garlic cloves
- peeled and minced Salt Freshly ground black pepper 12 oz Beer
2 lb Sauerkraut
- rinsed and squeezed dry 2 tb Marjoram
2 tb Dark brown sugar
1 ts Celery seed
1 Bay leaf
3/4 c Pitted green olives, sliced
1 c Cream (optional)
1/2 c Minced flat-leaf parsley
- for garnish PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.
How To make Belgian Beef Stew's Videos
Carbonnade De Boeuf (Braised Browned Beef)
An Old-World recipe from the cold northern region of France. Rich, hearty one-pot meal for those wet sloppy winter days. Delicious with oven roasted potatoes, dumplings or flat noodles. Goes particularly well with a tall glass of cold beer! Here are the ingredients :
5-6 LBS Rump or Chuck
24 OZ Dark Beer or Ale
1/2 Stick Butter
1/4 Cup Olive Oil
3 Large Onions
5 Bay Leaves
Generous amount of Fresh Thyme, or 1 TBSP dry
1 TBSP Salt
1 TSP Coarse Black Pepper
1 Bulb Garlic, Peeled
HOW TO MAKE THE ICONIC BELGIAN STOOFVLEES | FLEMISH STEW
This video is about HOW TO MAKE THE ICONIC BELGIAN STOOFVLEES | FLEMISH STEW.
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Julia Child's Carbonnade à la Flamande (Belgian Beer Stew) | Jamie & Julia
Carbonnade à la Flamande! Belgian Beer Stew from Julia Child's Mastering the art of French Cooking Vol 1. Kind of like Boeuf Bourguignon but with beer!
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Ingredients:
3 lb lean beef from chuck or rump, cut in cubes or 2 by 4 by 1/2
1 1/2 lbs sliced onions (6 c)
salt and pepper
4 cloves mashed garlic
1 c beef stock or bouillon
2 to 3 c ligh beer
2 T light brown sugar
6 parsley sprigs,
1 bay leaf,
1/2 t thyme
Belgian representative teaches you how to make authentic Belgian beef and beer stew
The European Economic and Trade Office has released its second episode of “Taste of Europe.” The series shows European representatives in Taiwan demonstrating how to make dishes from their home countries in the most authentic way. In the latest episode, Belgium’s representative and his wife taught the audience how to cook beef stew with Belgian Trappist beer. Let’s take a look!
Belgium’s representative to Taiwan Frederic Verheyden is with his wife Moodka Verheyden, who introduces the ingredients needed to make a traditional Belgian beef stew. There’s beef, onions, olive oil, parsley, thyme, brown sugar, and homemade beef stock.
Moodka Mairue Verheyden
Wife of Belgian representative
Here we have the meat. The beef, which I already cut and soaked in beer. I added garlic and also some salt. I soaked it overnight. We have spiced bread. If we don''t have spiced bread, it''s okay, we can use brown bread.It''s fine too.
Once the ingredients are prepped, it’s on to the stove. Add the beef into a pan and fry until golden brown. Once it''s browned, fry the onion and garlic, and then add some pepper, salt, thyme, homemade beef stock and beer. Let it simmer for 90 minutes.
While the stew was cooking, the Belgian representative to Taiwan talked about one of Belgium’s best-known cultural exports: Smurfs.
Frederic Verheyden
Belgian Representative to Taiwan
It started as a small strip in the news paper with a very short story. Then it gradually evolved into a finished product of its own, sold in hardcover albums. Some of them have become internationally famous.
Last but not least, the stew is topped with parsley, brown sugar and a slice of spiced bread. Thirty minutes later, the delicious dish is ready to be served. A new episode of “Taste of Europe” will be released every Friday. In each episode, representatives from 15 EU member states will teach viewers how to make authentic European dishes as well as introduce the different customs of their home countries.
Belgian Beef Stew
Belgian Beef Stew
Belgian Beef & Beer Stew - Step by Step
A traditional Belgian recipe: As dark beer is usually loaded with flavors, all further necessary ingredients for this exquisite dish are mainly beef and onions, salt and pepper. Some herbs, like bay leaf and thyme, can add some pleasant fragile side notes. You might add further vegetables such as potatoes, carrots, celery - if you can spare the time.