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Belgian Beef Stew

Hello Cooking Friends,

It is getting to be Fall, which is my favorite time of the year. And that means that stews and soups can come out of hiding and take center stage, woohoo! So my first fall stew was accomplished with a bit of this and a bit of that, as per the usual for me!

belgian beef stew egg noodles beef bacon onion garlic stew soup fall food parsley lemon juice

Belgian Beef Stew.

My brother wanted steak one night, so he had bought some steaks. Having only used 2 of them, I was trying to figure out what to do with the other 2 when it hit me: STEW!!!!! I was researching Belgian recipes for an upcoming Charlotte Beer Babes event, and found this Belgian Beef Stew recipe that sounded delicious-and-adaptable.

C’mon, you know I am almost physically incapable of following recipes all the way! 😉

Anyways, to start I took 1 lb. applewood-smoked bacon, chopped it up into 1/4-inch pieces and added to a crock pot with 1/2 cup light margarine (hellooooo Country Crock!). I cooked that over high heat for about 5 minutes. As that was cooking, I chopped up 15 peeled pearl onions, and added them and another 1/4 cup light margarine to the pot, mixing them all together. Then I chopped up 1 clove garlic, fresh, and added that and another 1/4 cup of light margarine to the pot. Remember to stir every few minutes! At this point you should be at around 10-12 minutes for the bacon cooking, and it should start to smell deliciously bacony!

Next, chop up your 2 steaks (believe me this yields plenty of beef!), into about 1/2 inch cubes. Add that to the bacon mixture and stir to mix well. Cook for about 10 minutes (still on high setting in your crock pot).

Now this should be getting some liquid gathering at the bottom of the pot, so take about 1 ladle full and pour into a cup to make a slurry (no, not a slurPee). Add 1/8 cup flour, 1 tspn salt, and about 3 teaspoons fresh ground black pepper. Mix this all until completely combined, no flour chunks remaining. Add the slurry to the stew and mix well. Let cook about 5 minutes.

Next, pour in 1 12-oz bottle of a beer of your choice. Traditionally this should be a dark Belgian, however we had a Bell’s Kalamazoo Stout on hand that sounded delicious, so I used that instead. Mix this well into the stew, and it should be a dark color. Let stew for about 5 minutes. (Har har har!)

Meanwhile, chop up most of a 0.75 oz package of fresh parsley (produce section!), without the stems, until you basically can’t chop it any more by hand. Don’t process or blend this, as that will make it into a paste, but go ahead and use a chopper if you have one!

Add your parsley to the stew, and then grate 1 lemon (all of it) directly into the stew. Slice your lemon in half, de-seed it, then squeeze the juice into your stew. I know, I know, you think this is in the “WHY are you ruining a good stew?!?” but trust me – this makes it extra delicious!

Now you just need to let the stew sit for about 15 more minutes on high, then reduce heat to low and let sit 20-30 minutes more. This will fully incorporate the juices in the meats, as well as let the stew thicken.

When you’re about 10 minutes from serving, take 1 bag of Egg Noodles (like these) and cook with 1 tablespoon olive oil until tender. When drained and ready to serve, scoop some noodles into a dish (bowl or plate that has curved sides) and top with a few ladles of stew. Garnish with a sprig of reserved parsley if desired. Serve. Enjoy.

belgian beef stew egg noodles beef bacon onion garlic stew soup fall food parsley lemon juice

Observe, plated Belgian Beef Stew! Mmmm.

Craft You Later,
Beth

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