belgian beef stew

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Servs: 7  Prep: 20m  Cook: 120m  

"This is a wonderful, dark, beef stew that is great over noodles."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 teaspoons salt 2 teaspoons salt
•   2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
•   3 cloves garlic, minced 3 cloves garlic, minced
•   16 ounces dark beer 16 ounces dark beer
•   1 tablespoon grated lemon zest 1 tablespoon grated lemon zest
•   2 pounds lean beef chuck, trimmed and cut into 1 inch cubes 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
•   1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
•   20 small boiling onions, peeled 20 small boiling onions, peeled
•   1 lemon, juiced and zested 1 lemon, juiced and zested
•   1/2 bunch fresh parsley, chopped 1/2 bunch fresh parsley, chopped
•   1 pound bacon, diced 1 pound bacon, diced
•   1 tablespoon butter 1 tablespoon butter

Instructions

1. 1. Blanch the bacon for 1 minute in boiling water. Drain.
   2. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
   3. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
   4. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

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