Beef Carbonnade with Vegetables: Belgian Beef Stew

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Hey, it's Belgian. First time I used a Strong Dark Belgian Ale. This time I'm using Peche Mortel Stout. Watch when you add the garlic since it will be bitter if it burns. I now do the onions, turn off the heat and add the garlic. Stir briefly, add the liquids and proceed. Should add, in neither case did I find it necessary to add anything to thicken in the end.

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Very tasty. Did have to add about an extra cup of broth when adding the potatoes, carrots and parsnips. Love that it's relatively low in calories but very hearty. Used Newcastle, tasted great.

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Do not, under any circumstances use Michelob Amber Bock. Newcastle, maybe. Use a stout, or, if you want a less agressive taste, a good brown ale. If Amber Bock was a real bock it would be too wimpy for this, save the lagers for chili. I used some Guinness and brown sugar instead of molasses because Belgian ales are sweet and Guinness is not.

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I felt that this is lacking something savory. Will try adding a little nutmeg and perhaps some more herbs and tomatoes. Otherwise, pretty easy to make (in a crock pot.