Flemish Beef Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons dijon mustard
- 2 bay leaves
- 2 tablespoons light brown sugar
- 2 whole cloves
- slow cooker
- 3 garlic cloves, minced
- Carbohydrate 25 g(8%)
- Cholesterol 177 mg(59%)
- Fat 17 g(27%)
- Fiber 3 g(10%)
- Protein 61 g(121%)
- Saturated Fat 8 g(39%)
- Sodium 637 mg(27%)
- Calories 526
Preparation In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker. In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more. Stir in lemon juice. Garnish with basil or parsley and serve hot. Cook's note:
Preparation In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker. In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more. Stir in lemon juice. Garnish with basil or parsley and serve hot. Cook's note:
