Flemish Beef Stew


  • 1/4 lb. bacon
  • 3 lbs. beef chuck, cut in 2" pieces
  • 1 bay leaf
  • 6 cups sliced onions
  • 3 Tbs. flour
  • 2 cans beer
  • 2 beef bouillon cubes
  • 1 1/2 cup boiling water
  • 2 tsp. brown sugar
  • 2 tsp. cider vinegar
  • 1 tsp. dried thyme
  • 2 Tbs. parsley
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • Small potatoes, boiled


In a large skillet, crisp bacon. Drain, crumble and reserve. brown beef in bacon fat in same skillet. Remove to a 4 qt. oven casserole. Bury bay leaf in meat. Gently cook onions in remaining fat in skillet until golden. Add to casserole. Stir flour into fat in skillet. Cook over low heat, stirring constantly until amber color, careful not to scorch. Allow beer to stand at room temperature to flatten. It should not foam when added to stew. Add beer, bouillon, and hot water to skillet, stirring constantly. Bring to a boil. Add sugar, vinegar, theme and parsley, simmer 2-3 min. Add salt and pepper. Pour over meat and onions. Bring mixture to a boil on top of range. Cover tightly and bake at 350 deg. until meat is tender, 1 1/2-2 hours. Sprinkle with reserved bacon and extra minced parsley. Serve with small boiled, buttered potatoes. Serves 6-8.