Belgian Beef Stew! (Flemish Carbonnade)

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: beef broth

Non-alcoholic beer maintains flavor without alcohol, and broth is a cost-effective substitute.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey provides a natural sweetness, while white sugar is a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats, and margarine is often less expensive.

Brown 0.5 pound of bacon in a Dutch oven and leave the grease in the pot.

Cube 2 pounds of top round beef and coat with a mixture of 1.5 cups flour, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon paprika.

Brown the beef in the Dutch oven until seared, then remove and set aside.

Add almost a quarter stick of butter to the pot and scrape the bottom to incorporate the browned bits.

Chop 3 Vidalia onions and add to the pot, seasoning with 0.5 teaspoon salt and 1 teaspoon black pepper, and sauté until softened.

Add 1 tablespoon minced garlic and cook briefly until fragrant.

Pour in 0.5 cup of Belgian beer to deglaze the pot and stir.

Return the browned beef to the pot, along with any juices.

Add 0.5 teaspoon thyme, 1 teaspoon parsley, and a couple of bay leaves.

Pour in more beer as needed to keep the mixture moist.

Cooking Techniques

Equipment Needed

Spice Level: