Photo of Flemish Beef Stew by WW

Flemish Beef Stew

Points® value
Total Time
2 hr 20 min
20 min
2 hr
We’ve streamlined the recipe for a Belgian rib-sticker to make it a satisfying meal any guy would want on the weekend. It ain’t your mother’s beef stew.


Uncooked beef round lean and fat

16 oz, cut into 1-inch cubes


1 medium, yellow, chopped

Button mushrooms

1 pound(s), brown, thinly sliced

Minced garlic

2 tsp(s)


12 fl oz, such as a brown ale, porter or stout


3 large, cut into 1-inch chunks

Dijon mustard

1 tsp(s)

Caraway seeds

1 tbsp(s)

Black pepper

½ pinch(es), freshly ground

Table salt

¼ tsp(s)

Bay leaf

1 leaf/leaves

All-purpose flour

1½ tbsp(s)


  1. Spray a large Dutch oven with nonstick spray; set over medium heat for a few minutes. Add meat and brown on all sides, turning occasionally, about 5 minutes. Transfer to a large bowl.
  2. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms; cook, stirring occasionally, until they give off their liquid and it evaporates, about 5 minutes.
  3. Stir in flour and cook for 1 minute, until it coats everything and begins to brown. Pour in beer; stir until bubbling. Add carrots, mustard, caraway seeds, pepper, salt and bay leaf, as well as beef and any juices in its bowl. Bring to a simmer, stirring occa
  4. Cover, reduce heat to low, and simmer slowly for 2 hours, or until meat is fork-tender.


(Serving size: 2 cups)