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4 Serves
76 Mins
Pat the beef stew meat dry and season generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, then remove and set aside.
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JapaneseVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
65 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
525 mg / 4,700 mgSodium
1924 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In the same Dutch oven, add the sliced onions and cook until deeply caramelized, then stir in the minced garlic and cook for another minute until fragrant.
Return the beef to the pot, pour in the dark Belgian beer and beef broth until the meat is just covered, add the thyme, and bring to a gentle simmer.
Cover the pot and simmer on low heat for 40 minutes, or until the beef is tender and the sauce has thickened.
20
g45
g12
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