Beef stewed in red wine with pearl onions and mushrooms (Gestoofd rundsvlees op z'n Limburgs / Boeuf sauté a la Limbourgeoise) from The Taste of Belgium (page 156) by Ruth Van Waerebeek

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Notes about this recipe

  • Eat Your Books

    Requires 2.5 hours to prepare. Can substitute beef chuck for stewing beef, and a mixture of shiitake mushrooms and cremini mushrooms for white mushrooms. See recipe for red wine suggestions.

  • nicolepellegrini on March 11, 2026

    This was a great beef stew. I used a mixture of baby bellas and dried shiitake mushrooms, and also for the pearl onions I had some fancy, jarred grilled onions instead of blanching and preparing from scratch.

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