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Belgian Beef Stew With Beer

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“One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.”
2hrs 15mins

Ingredients Nutrition


  1. Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
  2. Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
  3. Meanwhile whisk the flour into the beef broth.
  4. Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
  5. Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
  6. Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
  7. You could also use a slow cooker for this, and cook for 8 hours.

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