Flemish Stew
Prep time
Cook time
Total time
Serves: 6
  • 1 kg stewing beef, cut into 2-inch cubes
  • 2 pcs carrots, sliced
  • 250g button mushrooms
  • 330ml Dark Belgian Beer
  • 1 cup Beef Stock
  • 1 tbsp apple cider vinegar
  • ¼ cup flour
  • 1 tbsp brown sugar
  • 2 tsp dried parsley
  • 2 pcs bay leaf
  • ½ tsp dried thyme
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil
  1. In a bowl, toss together beef, flour, salt, and pepper. Make sure beef is evenly coated with flour mixture.
  2. Prepare a heavy saucepan, add oil then brown beef on all sides. Remove beef from sauce pan then set aside.
  3. Add onions, garlic and brown sugar in the saucepan then cook until onions are soft, add oil if necessary.
  4. Place the beef back then pour in beer and beef stock, bring it to a boil.
  5. Reduce to simmering heat, then add the parsley, bay leaf and thyme, simmer for 1 hour.
  6. Add the carrots and mushrooms, simmer for 30 more minutes.
  7. Stir in the apple cider vinegar then season with salt and pepper. Turn heat off then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2013/10/14/flemish-stew/