Belgian Beef Stew

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  • 2 pounds beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 medium size onions (about 3/4 pound), finely chopped
  • 1 (12 ounce) bottle dark beer
  • 1/2 cup double-strength condensed consomm√©
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 4 medium size carrots (about 3/4 pound), cut into 2-inch slices
  • 3 medium size parsnips (about 1/2 pound), cut into 2-inch slicesm or 3 additional carrots, sliced
  • 4 medium size potatoes (about 1 1/2 pounds), peeled and quartered
  • 1/2 teaspoon salt


  1. Season beef with salt and pepper. Coat with 1 tablespoon flour. Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan. Pour of fat from pan. Lower heat to medium.
  2. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 minutes.
  3. Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consommé, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.
  4. Add carrots and parsnips; cook 15 minutes.
  5. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender.
  6. Discard bay leaf.

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