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    Beef Stew with Belgian-Style Pale Ale

    2.5 hrs to prepare • Serves 6


    3 lbs Beef top blade


    1 1/2 cups Baby carrots
    1 cup Baby peas, frozen
    3 Bay leaves
    1 Onion, large
    5 Thyme, sprigs

    Canned Goods

    1/2 cup Chicken stock

    Baking & Spices

    3 tbsp All-purpose flour
    1 Salt and freshly ground pepper

    Oils & Vinegars

    2 tbsp Olive oil, extra-virgin


    2 tbsp Butter, unsalted

    Beer, Wine & Liquor

    2 12-ounce bottles Belgian-style pale ale
    • Tonja A.

      Beef Stew w/ Belgian style Pale Ale

    • Mayme Collard

      Belgian Beef Stew- In his incredible beef stew, Chef Jacques Pepin prefers to use flatiron steak, a surprisingly tender and inexpensive cut of beef from the top blade.

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