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Belgian stew recipe

  • Serves 6
  • 30 mins to prepare and 3 hrs 00 mins to cook
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Customer recipe by Richard Anness
Added 88 months ago

Preheat oven to Gas 4, 180°C, fan 160°C.


Slice onions and cut carrots into thick chunks.


Put the seasoned flour in a plastic bag and add the cubed beef. Shake well to ensure the beef is completely coated. 


In a frying pan on a high heat, melt butter and oil together. Add the beef and fry until browned on all sides.  This may need to be done in two batches. Tip the browned meat and cooking juices into the casserole.


Fry the onions and carrots, adding a little more butter if needed, although there should be plenty of moisture left. Cook until they are just going soft.   


Make sure any of the left over flour gets put into the pan too; this thickens up the sauce nicely. Turn heat to medium, add beer, stock and herbs to deglaze the pan and bring to the boil. Combine the liquid and browned meat. Add a dash of vinegar and cover the casserole. Put into the oven and cook for at least two hours.


Serve and enjoy!


Tip: If you have one, use a thick-bottomed pan that will transfer from hob to oven.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 5 onions
  • 4 carrots
  • 1kg (2¼lb) stewing beef, cut into 2.5cm (1in) cubes
  • 2tbsp flour with salt and pepper
  • 50g (2oz) butter
  • 1tbsp vegetable or sunflower oil
  • thyme
  • bay leaf
  • 1 big bottle beer, light
  • 1 stock cube dissolved in 250ml water
  • dash cider vinegar

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