Marie-Claire Rucquoy: I was born in Belgium, lived in Connecticut, Trinidad, London Ont., Toronto and Vancouver so my recipes are drawn from several cultures. My interest in health and wellness based on healthy, tasteful nutrition is deep and long-standing.

Beef Stew Belgian Style

Serves 8 

1-1/2 lb Beef chuck, cut into 1 inch cubes 
3 tbs all-purpose flour 
1 tbs vegetable oil 
3 large onions, sliced 
3 cups mushrooms, sliced 
2 cups beef broth 
1 bottle of dark beer 
5 cups sliced carrots 
1-1/2 cups green beans, cut in 1 inch pieces 
3 potatoes, cubed 
2 tbs cornstarch 
2 tbs water 

Coat beef with flour, (this can be done in by shaking flour and beef in plastic bag) 
In a non-stick pot, heat oil until hot 
Add beef, sauté until brown. Remove from pot and put aside 
Add onion and mushrooms to pot and sauté until lightly brown 
Return beef to pot and add beef broth and beer 
If necessary add more broth to cover the beef 
Simmer until beef is tender, about 2-1/2 to 3 hours 
Add carrots, green beans and potatoes 
Cook for another ½ hour until tender 
Mix cornstarch and water in a small bowl, and stir in stew 
Bring back to boil for a couple of minutes. 

Bon Appétit!