Flemish Beef Stew

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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).

Serves 8

Prep Time 45 min

Total Time 525 min.

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 tablespoon 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 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bay leaf

Cooking Directions

Step 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.

Step 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.

Step 3

Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.

Step 4

Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.


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