Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Vlaamse Stovery (Flemish Beef Stew)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Joe Barkson, the Chef at Worldwide Recipes


List of Ingredients




4 lbs (1.8 Kg) boneless stew meat cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) gf flour blend
4 Tbs (60 ml) maragrine (or 3 tbsp oil)
3 large onions, thinly sliced
3 cups (760 ml) gf beer (or raw apple juice)
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
2 Tbs (30 ml) red currant jelly
1 Tbs (15 ml) red wine vinegar

Recipe



Season the beef generously with salt and pepper and dust lightly with flour.

Heat half the margarine/oil in a large, heavy skillet over high heat and brown the beef in small batches until browned on all sides, transferring them to a large, heavy pot as they are done.

Add the remaining margarine/oil to the same skillet and saute the onions until nicely browned, about 20 minutes.

Transfer the onions to the pot with the beef.

Deglaze the skillet with the gf beer, scraping up all the brown bits on the bottom of the pan, and add the beer to
the pot.

Stir in the thyme and bay leaf and bring to a boil over high heat.

Reduce the heat and simmer covered until the meat is very tender, 1 1/2 to 2 hours.

Stir in the currant jelly and vinegar immediately
before serving.

Serves 6 to 8.