Belgian Beef Stew with Carneros Cabernet
Courtesy of Philip O’Conor, Director of Handwritten Wines
1 ½ pounds of beef chuck, 1 inch cubes
1 tablespoon flour
Salt and pepper to taste
3 tablespoons avocado oil (vegetable oil)
2 large sweet yellow onions, chopped
3 medium carrots, diced
1 cup mushrooms, chopped
1 bottle good Belgian beer (Stella Artois)
1 ½ cups beef stock (optional-add 1 packet gelatin)
1 bay leaf
3 medium Yukon potatoes, 1 inch cubes
Season beef cubes on all sides with salt and pepper, dust with flour. In a medium dutch-oven pot, heat oil over medium-high heat and brown the beef cubes. Once browned remove from pan. Add the onions, carrots and mushrooms and brown vegetables for 3 minutes, seasoning with a pinch of salt and pepper. Add entire contents of beer and stir for 2 minutes with a wooden spoon picking up any browned bits from pan.
If using gelatin, sprinkle over beef stock, in a separate bowl and let bloom for 30 seconds. Add stock to the pot with bay leaf, browned beef cubes and potatoes. Bring to a simmer and cook until potatoes are tender. Remove bay leaf and serve with crusty bread and good European butter.
Philip’s Heart Story
This recipe comes from my Grandmother, who was born and raised in Belgium. My grandmother was instrumental in giving me a passion for food and wine and always taught me to cherish meals with family. The simple flavors of this stew always evoke memories with my loved ones and truly feed the soul.