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Belgian Beef Stew
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The combination of malty beer with Dijon plus slow braising make this stew a perfect, cool weather meal. Serve with crusty bread.  
serves 8


3 slices smoky bacon cut into ½-inch pieces
2-1/2 pounds boneless chuck roast, trimmed and cut into 1-1/2-inch cubes
2 medium onions, chopped
2 packages sliced button or cremini mushrooms (12 – 16 oz.)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 12-ounce bottle amber Belgian-style ale
4 – 6 medium carrots sliced into 1/2-inch pieces (2 cups)
1/2 pound parsnips, sliced into 1/2-inch pieces (1-3/4 cups)
1 cup reduced sodium beef broth
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf

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Belgian Beef Stew
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
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1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf before serving.

Adapted from Cooking Light

Per serving: 403 calories, 24g fat, 9g sat fat, 17g carbohydrates, 27g protein, 447mg sodium, 4g fiber

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