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Belgian Beef Stew















Trans-fat Free, Good source of fiber


3 pounds stewing beef
lean, cut into 1 1/2-in cubes
1 x all-purpose flour
for dredging
5 tablespoons vegetable oil
2 large onions
thinly sliced
2 each garlic cloves
1 x salt
1 x black pepper
freshly ground
12 ounces beer
2 pounds sauerkraut
rinsed and squeezed dry
2 tablespoons marjoram
2 tablespoons brown sugar, dark
1 teaspoon celery seeds
1 each bay leaves
¾ cup green olives
pitted, sliced
1 cup cream
½ cup parsley leaves
flat-leaf, minced, for garnish


PREHEAT OVEN TO 325℉ (160℃).

Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven.

Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn.

Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.

If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot.

When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft.

Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.

Cover and transfer the casserole to the oven for 1½ hours.

Stir occasionally.

After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired.

Add the parsley.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 75557% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 877mg 37%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 99g
Vitamin A 11% Vitamin C 43%
Calcium 11% Iron 43%
* based on a 2,000 calorie diet How is this calculated?


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