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Beef Stew

beef stew Should there be any brew left over from the day’s festivities, I have a feeling St. Patrick would approve of its use in this warm-your-bones classic. A traditional Irish Beef Stew doesn’t call for beer (odd, no?) but this Belgian one (also known as Carbonnade) does and has been a regular on the rotation in our house for years. Because it was my husband who found a recipe for it first, he now “owns” it — so I can’t personally attest to how simple it is to make. But I can certainly say how delicious it is — especially with a dollop of dijon mustard on top for the grown-ups. Click to the jump for the recipe.

Recipe: Belgian Beef Stew

Cube and trim the fat off  1 1/2 pounds of sirloin steak. In a Dutch Oven set over medium-high heat, add 2 tablespoons olive oil. Crush 1 garlic clove and add to oil just long enough to flavor the oil, about 1 minute. Remove. Brown the meat (in batches if  you find the meat is too crowded) adding a little salt and pepper. Remove meat and set aside. To the same pan, add 1 large onion, chopped over medium-low heat and cook until it’s soft and golden, about 10 to 12 minutes. Add back the meat and any juices that have collected plus 1 12 ounce-bottle of good dark Belgian beer, a sprig of thyme, and a bay leaf. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, then add 3/4 cup chopped carrots (optional) and a clove of minced garlic. Cook another 20 minutes. Serve in bowls over boiled potatoes and be sure to spoon the broth over the entire plate. Salt to taste and add some chopped chives (optional) and a dollop of dijon mustard to the grown-up bowls.

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