Flemish Beef Stew

Flemish Beef Stew

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).

Recipe from EatingWell
SERVINGS
8
PREP TIME
45 mins
TOTAL TIME
8 hrs 45 mins

Flemish Beef Stew

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).

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 4   teaspoons canola oil, divided
  • 2   pounds bottom round, trimmed of fat and cut into 1-inch cubes
  • 3/4  pound sliced cremini, or white button mushrooms
  • 3   tablespoons 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   clove garlic, minced
  • 1 1/2  tablespoons Dijon mustard
  • 1   teaspoon caraway seeds
  • 3/4  teaspoon salt
  • 1/2  teaspoon freshly ground pepper
  • 1   bay leaf
Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, 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.
2. 
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; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
3. 
Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
4. 
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
Tip:
1. 
MAKE AHEAD TIP: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.

nutrition information

Per Serving: cal. (kcal) 272, Fat, total (g) 9, chol. (mg) 72, sat. fat (g) 3, carb. (g) 17, Monosaturated fat (g) 4, fiber (g) 2, pro. (g) 27, vit. A (IU) 5344.92, sodium (mg) 359, Potassium (mg) 609, iron (mg) 2.7, Vegetables () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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