Belgian Beef Stew Recipe -
Belgian Beef Stew Recipe

Belgian Beef Stew

Recipe by  

"This is a wonderful, dark, beef stew that is great over noodles."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Blanch the bacon for 1 minute in boiling water. Drain.
  2. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
  3. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
  4. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

This is the BEST beef stew recipe I've ever made! I don't know what it was, the beer,the lemon juice, the bacon that gave this stew such a wonderful flavor, but it really was wonderful. I did the prep on the stove and then cooked it in the crock-pot. A keeper.

Most Helpful Critical Review
Jan 29, 2005

Well, this is just fair but strays too far from a true Belgian stew - we are going back to our old recipe. Carbonnade should have belgian or similar ale and vinegar - not lemon juice. Take lean stew beef, dredged in flour - brown and deglaze pan with broth, set aside. Thick slices of regular onions (1.5 pounds) and 6 cloves of garlic crushed - brown on low heat until onions are caramelized - very dark and sweet. Add 2 cans beef broth, 2 tsp thyme, 2 bay leaves, 2 tbsp brown sugar, 2 tsps red wine vinegar and 16-24 ozs beer like Bass Ale. Cook 2 hours at 325, take lid off for the last hour to thicken. Add 2 - 3 more tsp red wine vinegar and season with salt and pepper - serve over egg noodles.


24 Ratings

Oct 19, 2003

I added lots more garlic and used Guinness as the beer. Everything was great until I added the lemon juice at the end, which drowned out all the other flavors and was really over-the-top. I'll try the recipe again (and again with more garlic and with Guinness); I'll definitely leave out the lemon juice, though.

Oct 19, 2003

Having no idea what Belgium Beef Stew would turn out to be, everyone was pleasantly surprised in the depth of the flavor. Very easy and yet flavorful, definitely will make again.

Jul 13, 2003

Really unusual but excellent dish. I mean, beer and lemon juice? With beef and bacon??? Something about the combination of flavors just makes for a fantastic, memorable stew. I would serve this to company.

Oct 19, 2003

I recently used this recipe for a beer-themed party. Though it takes 2 hours to cook, it definitely has a great flavor. It tastes great with beer bread. I substituted ground beef chuck and it looked a little less classy than it could've, but everyone enjoyed it. My only problem was the large amounts of fatty bacon in the stew, and also that it was much soupier than I'd thought it would be. I think if I make it again, I might use a bit less bacon and a little more flour. I definitely loved the lemon taste mixed with the beer--and I don't even like beer!

Jul 13, 2003

This is a tasty, rather decadent stew. Another similar recipe suggested topping it with Dijon-smeared pieces of french bread, which was yummy and might offset the "soupy" concern some have.

Oct 19, 2003

Too much bacon for our taste. It gave the beef a strong smoky flavor.


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  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 1220 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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