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).

Bruce Weinstein & Mark Scarbrough

Used by permission. (c) Eating Well, Inc.

Flemish Beef Stew

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    Ingredients

    4 teaspoons canola oil, divided 1 clove garlic, minced
    2 pounds bottom round, trimmed of fat and cut into 1-inch cubes 1 1/2 tablespoons Dijon mustard
    3/4 pound sliced cremini, or white button mushrooms 1 teaspoon caraway seeds
    3 tablespoons all-purpose flour 3/4 teaspoon salt
    2 cups brown ale, or dark beer 1/2 teaspoon freshly ground pepper
    4 large carrots, peeled and cut into 1-inch pieces 1 bay leaf
    1 large onion, chopped

    directions

    Prep: 45 min Total: More than 60 min
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    • 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

    Calories:
    303
    Fiber:
    2 g
    Fat:
    10 g
    Saturated Fat:
    3 g
    Carbohydrates:
    17 g
    Protein:
    31 g
    Sodium:
    361 mg
    Monounsaturated Fat:
    5 g
    Exchanges:
    2 vegetable, 3 lean meat
    Cholesterol:
    84 g
    Carbohydrate Servings:
    1
    Potassium:
    645 mg
    Nutrition Bonus:
    Vitamin A (110% daily value), Zinc (33% dv), Potassium (17% dv), Iron (15% dv).
    Added Sugars:
    0 g
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