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5 B Stew: Blaine (County) Belgian Brown Beer Beef Stew Recipe

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This recipe for 5 B Stew: Blaine (County) Belgian Brown Beer Beef Stew, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Conard
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 strips bacon, diced
3 lb. beef chuck, trimmed and cut into 3" cubes
salt and fresh ground black pepper
2 yellow onions, halved and thinly sliced
6 peeled, whole garlic cloves
1/4 cup tomato paste
1/2 cup all-purpose flour
1/4 cup red wine vinegar
2 tbsp brown sugar
2 12 oz cans or bottles dark beer
2 cups beef broth
2 medium carrots, peeled
2 celery stalks, trimmed
6 sprigs of parsley
4 sprigs fresh thyme
2 bay leaves

Directions:
Directions:
Heat a heavy Dutch oven over medium heat for 2 minutes. Add the bacon and cook until lightly browned. Transfer the bacon to a plate lined with paper towels and set aside.
Increase the heat to high. Season the beef with salt and pepper and add it to the pan. Brown the meat on all sides, then transfer to a bowl and set aside.
Add the onions to the pan and cook until limp and browned. Reduce the heat to medium, add the garlic and cook until fragrant. Stir in the tomato paste and cook for 2 minutes, then add the meat and the flour and cook while stirring constantly for 2 minutes. Stir in the vinegar and cook for 1 minute, then add the brown sugar all but 1/4 cup of the beer and all of the beef broth.
Add the carrots, celery, parsley, thyme, and bay leaves to the pot. Bring to a boil, then reduce the heat to medium-low, cover, and gently simmer until the meat is tender and falls apart easily, about an hour and a half.
Add the remaining 1/4 cup of the beer and season to taste with salt and pepper. Garnish with the cooked bacon and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
We modified this recipe for Belgian beef stew from a recipe featured in the Wall Street Journal on a cold foul weather March day when we were in Sun Valley. Since it was not a good day for skiing, our friend Lori and I spent the afternoon cooking. We gave our creation the name "5 B Stew" after the Idaho car license code for Blaine County, home of Sun Valley, which is 5 B. BTW, the other 4 bottles of dark beer from the 6-pack can quench the thirst of the hard working cooks or, if they last, they can be served with the stew for dinner. If not, red wine goes well with the stew, too!

 

 

 

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