Belgian Beef Stew

Belgian Beef Stew


Ok, first, this isn’t my photo (I know, boo!), but it’s a great photo. We devoured it too quickly because it had to simmer for awhile that I forgot to take a picture of it.

This stew was really easy to make, and quite a bit fun. It came out great, and I was able to change a few things. So for a night in, whether studying or game night, letting the dish “stew” was worth the wait. We ate it with some crusty bread to soak up the juices.


  • 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 (I bought the ready cut stew meat. Quicker this way for me)
  • 2 cups chopped onion (about 2 medium) (I used only 1 onion and it was enough)
  • 5 cups sliced cremini mushrooms (about 12 ounces)
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 (12-ounce) bottle amber beer (Used Austin Amber Ale, so way to go me for buying local!)
  • 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) (Did not include this. Dish did not seem like it was missing it.)
  • 1 cup fat-free, less-sodium beef broth (I added an extra 1/2 cup of broth just to get a little more saucier)
  • 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 (Shift this down to 1/4 tsp is recommended. I like the spice, but some may not)
  • 1 bay leaf


  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.
  3. 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. Serve with some crusty bread!

    The posted recipe said 8 servings, with 1 cup per serving. Let’s be real. This is 4 servings with 2 cups of servings per person.

    The genius of this recipe: Mark Scarbrough, Cooking Light
    DECEMBER 2009