Follow these steps for perfect results
vegetable oil
onion
thinly sliced
garlic
minced
round steak
flour
salt
pepper
parsley sprigs
chopped
nutmeg
dried thyme
bay leaf
beer
brown sugar
Preheat oven to 325°F (160°C).
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Sauté thinly sliced onions and minced garlic in the hot oil until transparent. Remove and set aside in a small bowl.
Trim round steak and cut into cubes.
Dredge beef cubes in flour, salt, and pepper to coat evenly.
Brown the dredged beef cubes in the same pot until nicely browned on all sides.
Transfer the browned meat to a glass baking dish or Dutch oven.
Spread the sautéed onions and garlic evenly over the beef.
Sprinkle chopped parsley sprigs, nutmeg, dried thyme, and a bay leaf over the beef and vegetables.
Pour the can of beer over the ingredients in the baking dish.
Sprinkle brown sugar evenly over the beer and ingredients.
Cover the baking dish tightly with a lid or aluminum foil.
Bake in the preheated oven for 2 1/2 to 3 hours, or until the beef is very tender.
Serve hot.
Expert advice for the best results
Serve with crusty bread for dipping in the sauce.
Add carrots and potatoes for a more complete meal.
Use a dark Belgian beer for a richer flavor.
Everything you need to know before you start
20 minutes
Can be made a day in advance and reheated.
Serve in a bowl, garnished with fresh parsley.
Serve hot with crusty bread.
Serve alongside mashed potatoes or noodles.
Complements the beer in the stew.
Light-bodied red with earthy notes.
Discover the story behind this recipe
A traditional dish often served in Belgian pubs.
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