Belgian Beef Stew

Belgian Beef Stew Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew



☆☆☆☆☆ 0 votes


Add to Grocery List

3 lb
stew beef, cubed
5 Tbsp
vegetable oil
2 large
onions, thinly sliced
garlic cloves, minced
"just a pinch" of salt
"just a pinch" of pepper
12 oz
2 lb
sauerkraut, rinsed and squeezed dry
2 Tbsp
2 Tbsp
dark brown sugar
1 tsp
celery seed
bay leaf
3/4 c
green olives, pitted and sliced
1 c
cream, (optional)
1/2 c
parsley, minced

How to Make Belgian Beef Stew


  • 1preheat oven to 325.
  • 2Dredge the meat in flour.
  • 3Heat 3 tablespoons of oil in a dutch oven.
  • 4Add 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.
  • 5Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.
  • 6If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot.
  • 7When it is hot, add the onions and cook for 6 to 7 minutes more, stirring frequently until they are light brown and soft.
  • 8Stir in the garlic.
  • 9Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.
  • 10Cover and transfer the casserole to the oven for 1 1/2 hours.
  • 11Stir occasionally.
  • 12After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired.
  • 13Add the parsley.

Printable Recipe Card

About Belgian Beef Stew

Course/Dish: Beef
Other Tag: Quick & Easy

Leave a Comment

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...