This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. More Hearty Stews
How to Make It
In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
Make Ahead
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Aggregate Rating value: 4
Review Count: 1803
Worst Rating: 0
Best Rating: 5
Author Name: James Morrison
Review Body: The version I first tried at the Belgo restaurant in London was quite different than this. I bought the Belgo cookbook and their version marinated the beef for 3 days in Belgian ale prior to cooking. Their recipe was flavored with nutmeg, and cooked with prunes for a rich, slightly sweet sauce in the finished dish. I served it with wide noodles tossed with herb butter. I'm surprised that this version omits the nutmeg and prunes which were the main flavor elements that really set this dish apart. This version also skips the marinade process, so it's essentially nothing like the dish I know.
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Date Published: 2017-09-28
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