Belgian Beef Stew

Belgian Beef Stew Recipe

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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.

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About Belgian Beef Stew

Course/Dish: Beef
Other Tag: Quick & Easy