Skip to main content
Epicurious
Gourmet

Flemish Beef Stew

3.9

(16)

Flavia Schepmans of New York, New York, writes: "One of many Belgian regional variations, this beef stew hails from my mother's natal city, Ghent."

Our associate art director Flavia Schepmans's mother uses American-style beer in this recipe. If you want to try another beer, go for a Belgian ale — an imported pilsner might be too bitter.

Cooks' note:

Stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat.

Read More
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.