Cheering on Belgium in the 2018 World Cup with this delicious stew! It’s a lot like it’s French neighbor’s Beef Bourguignon, except it uses Belgium beer instead of a rich red wine. The result is an earthier tasting stew that pairs perfectly with crispy “frites” generously piled on top, that in this case, we oven-roasted.
Belgium Beef + Beer Stew (Carbonnade Flamande) with Oven-Baked FritesPrint Recipe
- 2 Tbsp olive oil
- 3 lbs chuck roast, cut into cubes
- 3 medium onions, sliced
- 3 cloves of garlic
- 2 cups carrots, peeled + diced
- 2 11.2oz bottles of Belgium beer of choice (we used Stella Artois)
- 2 cups low-sodium beef broth
- 2 bay leaves
- Few springs of fresh thyme
- 2 tsp kosher salt (add more to taste later if needed)
- 2 lbs. yellow potatoes
- 1 tbsp. olive oil
- 2 tsp. garlic powder
- Kosher salt
- Black pepper
- Chopped parsley
Heat a large Dutch oven on medium-high heat and add olive oil to pan. When pot is hot, add beef. Allow beef to brown, stirring occasionally. Turn down heat to medium. Add onions, garlic and carrots. When onions are lightly browned and translucent, pour in both bottles of beef. Scrape the bottom on the pan with a wooden spoon to pick up bits of beef and onion flavor. (Don't skip this step -- it's called "deglazing the pan".)
Bring to boil and add beef stock, bay leaves, thyme and salt. Turn down heat to low, cover, and allow to simmer for 3-4 hours until meat is very tender. (At this time, you can transfer to a slow cooker, but I like to start with the Dutch oven to sear the meat and onions. It gives the stew more depth of flavor.)
An hour before stew is finished, heat oven to 400 degrees. Slice potatoes long-ways into "fries". Place sliced potatoes, oil, and garlic powder in bowl and mix until all potatoes are thoroughly coated in oil. Spread out on sheet pan and sprinkle generously with salt + pepper.
Cook for 20 minutes and flip fries over with spatula. Cook for another 20 minutes until brown and slightly crispy.
Serve frites on top of beef stew. Top with chopped parsley.