Flemish Beef Stew
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
Recipe Introduction
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).
List of Ingredients
Make Ahead Tip: Prepare through Step 3; cover and refrigerate
for up to 1 day before cooking.
RECIPE 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 caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leafRecipe
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.
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.
Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper
and bay leaf to the slow cooker. Stir to combine.
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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