Beef Stew with Belgian-Style Pale Ale
For this earthy and satisfying stew, Jacques Pépin prefers to use flatiron steaks (also known by the butcher's term chicken steaks), a newly popular and surprisingly tender and inexpensive cut of beef that comes from the top blade near the shoulder. Slideshow: More Affordable Meat Recipes
Recipe Summary test
The beef stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat the beef stew gently before proceeding.
Although a Belgian-style pale ale will complement this stew, you could also opt for a full-flavored red from southern France.