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Flemish Beef Stew

Flemish Beef Stew
This Recipe Is:

WebMD Recipe from EatingWell.com

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).

Ingredients
Prep: 45 minutes | Total Time: 8 hours, 45 minutes
  • 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
    carraway seeds
  • 3/4 teaspoon
    salt
  • 1/2 teaspoon
    freshly ground pepper
  • bay leaf
Instructions
  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.
Nutritional Information

Makes: 8 servings
  • Calories303
  • Fat10 g
    • Saturated fat3 g
  • Cholesterol84 mg
  • Carbohydrates17 g
    • Dietary fiber2 g
  • Protein31 g
  • Sodium361 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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