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    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).

    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 carraway seeds
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 bay leaf

    Instructions

    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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