More Great Recipes: Stew

Belgian Beef Stew

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Member since 2008
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Serves 6-8 | Prep Time 30 minutes | Cook Time 4-6 hours

Why I Love This Recipe

My husband's Grandma H was a delightful lady: funny, loving and smart. And that woman could cook! This is her recipe that she shared with me when my husband and I were newlyweds. I am so thankful that I had the pleasure of knowing her, and I think of her fondly whenever we make this yummy stew.

Ingredients You'll Need

2# stew meat or lean pot roast cut into 2" cubes
1 cup chopped onion
2 Tbsp fat or shortening, preferably bacon fat
1 or more celery stalks, cut into 1" pieces
6 carrots, cut into chunks
2 or more medium potatoes, cut into chunks
2 tsp salt
3-4 Tbsp tapioca
1 Tbsp brown sugar
1/2-1 cup tomato juice
1 can beef consomme, undiluted
1 can beer, room temperature
1-2 cups canned or frozen peas (optional, added during the last 30 minutes)


Saute beef in fat; add vegetables. Mix seasonings, sugar, tapioca in tomato juice. Pour over beef and vegetables. Pour over beef and vegetables. Add consomme and beer. Cover and bake in 250F oven for 4-6 hours or until beef is fork tender. Stew will thicken as it bakes. May add peas for last 30 minutes, if desired.

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