Flemish beef stew

Total Time
2 hr 20 min
20 min
2 hr
We’ve streamlined the recipe for this classic, Belgian rib-sticker to make it a satisfying weekend meal anyone can get behind. Not your grandmother’s beef stew, this one gets its Flemish name from beer and caraway seeds, the latter a sharply aromatic spice with a tinge of earthy licorice flavor, that is popular in northern European cuisines. Dijon mustard, garlic and mushrooms add to the stew's deep flavors. Pair this hearty, one pot preparation with a side of potatoes cooked your way or a green salad, though it's really enough as a stand alone meal or as a game day stew or winter sport warming tonic.


Uncooked beef round

16 oz, cut into 1-inch cubes

Uncooked onion(s)

1 medium, yellow, chopped

Button mushrooms

1 pound(s), brown, thinly sliced

Minced garlic

2 tsp


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

Uncooked carrot(s)

3 large, cut into 1-inch chunks

Dijon mustard

1 tsp

Caraway seeds

1 Tbsp

Black pepper

½ tsp, freshly ground

Table salt

¼ tsp

Bay leaf

1 leaf/leaves

All-purpose flour

1½ Tbsp


  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 occasionally.
  4. Cover, reduce heat to low, and simmer slowly for 2 hours, or until meat is fork-tender.


(Serving size: 2 cups)