Flemish Beef Stew
Serves 6
Ingredients:
4 tsp. canola oil, divided
2-1/2 lbs. bottom round roast, trimmed of fat and cut into 2 inch chunks
3/4 lb. sliced cremini or white button mushrooms
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.
Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.
Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.
Nutrition Info
Per Serving
- Calories: 236 cal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 11 g
- Protein: 17 g
- Sugars: 6 g
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