Best Flemish Beef Stew Crock Pot Recipes

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CARBONNADE FLAMANDE (FLEMISH STEW)



Carbonnade Flamande (Flemish Stew) image

This Belgian Beef and Beer Stew is a beloved classic for a reason. The fantastic and distinctive flavour of the dish is built around lots of browning and caramelizing, but the final steps can be made very hands-off with an Instant Pot or slow cooker.

Provided by Sean

Categories     Main Course     Main Dishes

Time 2h15m

Number Of Ingredients 15

2.5 lbs chuck or stewing beef (cut into 2 inch (4 cm) cubes)
1/3 cup all purpose flour ((see note))
1/4 tsp salt
1/8 tsp pepper
3 large yellow onions (thinly sliced)
1 cup Tripel beer ((see note))
3 tbsp unsalted butter ((see note))
4 slices thick bacon (finely chopped)
4 cloves garlic (minced)
2 cups beef stock
2 tbsp brown sugar (packed)
3 tbsp apple cider vinegar
1/2 tsp thyme leaves
3 stems parsley (plus minced parsley to garnish)
1 bay leaf

Steps:

  • Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.
  • Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.
  • Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.
  • Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized - on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.
  • Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.
  • Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.
  • Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.
  • Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.

Nutrition Facts : Calories 594 kcal, Carbohydrate 20 g, Protein 43 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 675 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

FLEMISH BEEF STEW (CROCK POT)



Flemish Beef Stew (Crock Pot) image

This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.

Provided by Bev I Am

Categories     Stew

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat 2 tsp 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 crock pot.
  • Drain any fat from pan.
  • Add the remaining 2 tsp oil and brown the remaining beef.
  • Transfer to the crock pot.
  • Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 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 crock pot.
  • Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
  • Stir to combine.
  • Cover and cook on low until the beef is very tender, about 8 hours.
  • Discard bay leaf before serving.
  • ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
  • Serves 8.

CARBONNADE FLAMANDE (FLEMISH BEEF AND BEER STEW)



Carbonnade Flamande (Flemish Beef and Beer Stew) image

Carbonnade Flamande is a super hearty beef and beer stew from Belgium. This is one pot sure to keep you cozy!

Provided by GypsyPlate

Categories     Curries and Stews

Time 2h40m

Number Of Ingredients 14

6 strips of bacon
3 lbs chuck roast, cut into chunks
2 large onions, sliced
4 garlic cloves, finely chopped
3 Tbsp flour
2 12oz cans Belgian Beer (we used Abbey style tripel)
3 cups beef broth
3 sprigs rosemary
7-8 sprigs thyme
1 Tbsp brown sugar
4 slices ginger bread
2 Tbsp mustard
Salt to taste
Pepper to taste

Steps:

  • Cook bacon in a dutch oven or heavy pot over medium high heat. Cook until brown. Crumble and set it aside.
  • Remove excess bacon fat, leaving behind 2-3 tablespoons in the pot. Season beef with salt and pepper. Add beef to the pot and brown on all sides. Do not overcrowd the pot, work in batches if necessary. Set it aside.
  • In the same pot, sauté onions till caramelized to a nice golden brown color. Add in garlic and sauté for a minute.
  • Add in flour and sauté till it gets a little brown.
  • Add in beef chunks along with beer, beef broth, rosemary, thyme and sugar. Stir well.
  • Spread mustard on the ginger bread slices and place them over the stew.
  • Close the lid and cook for 15- 20 minutes. Stir the bread into the stew and again cover and cook for one and half to two hours, or until the beef is melt in your mouth tender. Make sure to stir it every now and then. During the last half hour, cook with the lid off to allow the stew to thicken.
  • Taste and adjust the seasoning like salt and pepper.
  • Serve it with French fries or mashed or boiled potatoes.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE



Carbonade Flamande - Flemish Beef and Beer Stew/Casserole image

Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).

Provided by French Tart

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 15

500 g beef (chuck cut into 5mm thick slices)
4 bacon, cut into cubes (thick slices)
3 onions, roughly diced (mirepoix)
3 garlic cloves
1 bouquet garni (bay leaf, parsley, thyme)
1 (1/2 pint) bottle of belgian strong brown ale, Beer
1/2 liter beef stock
2 tablespoons red wine vinegar
20 g butter
2 tablespoons olive oil
7 -8 slices French bread, baguette
2 -3 tablespoons brown sugar
Dijon mustard
salt
pepper

Steps:

  • Preheat the oven to 170C, 340F, gas mark 3.
  • Make sure the pieces of beef are thoroughly dry, using paper towels.
  • In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
  • Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
  • Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
  • Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
  • Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
  • Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
  • Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
  • Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
  • When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
  • In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9

FLEMISH BEEF STEW



Flemish Beef Stew image

Provided by Melissa Clark

Categories     Beer     Slow Cooker     Beef     Citrus     Garlic     Herb     Mustard     Onion     Back to School

Yield Makes 6 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager
5 medium yellow onions, sliced
3 garlic cloves, minced
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
3 whole sprigs fresh thyme
2 bay leaves
2 whole cloves
2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste
Fresh basil or parsley, chopped, for garnish
Special equipment:
Slow cooker

Steps:

  • 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.

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

BEEF STEW FROM FLEMISH BELGIUM, OR VLAAMSCHE STOOFLEES



Beef Stew from Flemish Belgium, or Vlaamsche Stooflees image

Just returned from a fabulous trip to Oberstaufenbach, Germany, to visit my very best friend, Dorothea. We took a four day trip to Brugge, Belgium, where we ate at "De Vlaamsche Pot", a lovely, quaint little Flemish restaurant. Their beef stew is their signature dish, and it is worth the whole trip over there! This is their...

Provided by Terrie Hoelscher

Categories     Beef Soups

Time 3h5m

Number Of Ingredients 10

100 g butter
3 large onions
1 kg stew beef, cut into small pieces
salt and pepper
chopped parsley stalks
thyme
bay
2 Tbsp mustard
100 g brown sugar
1 l brown beer, like grimbergen or leffe

Steps:

  • 1. I'm entering these directions exactly as they're written in the cookbook, as they are translated from Flemish to English. I thought it would add an interesting flair. ha!
  • 2. Heat the butter in a large saucepan. Chop the onions into medium large pieces en let them fry in butter until golden brown. Remove the onions from the saucepan. Fry the pieces of meat in the same pan until they are brown all over. Turn them occasionally so they will not burn. Season the meat with salt and pepper.
  • 3. Add the onions together with the parsley, thyme, bay mustard and sugar. Stir well and add the beer. Replace the lid and leave to cook gently for 180 minutes. Stir the content of the saucepan once in awhile. The meat is ready when it is very tender an it almost melts in your mouth. If you prefer the sauce a bit more consistent, you can always use some flour to bind it.
  • 4. Serve with fries and fresh applemousse.
  • 5. TIP: If you don't see yourself staying home for the three hours till the meat is well done, you can always place the saucepan during 240 minutes in a pre-heated oven at 160°C. [My note: a Dutch Oven would work well for this!]

FLEMISH BEEF STEW



Flemish Beef Stew image

I'm publishing this so I have a fresh copy. This was my mother's recipe, and my copy is so tattered, I need a new one. Also, I think some of you might like it.

Provided by papergoddess

Categories     Stew

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs rump roast or 2 lbs round roast, cut into 1 inch cubes
3 tablespoons cooking oil
2 cloves garlic, minced
1 tablespoon parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 large onion, sliced
1/4 cup flour
1 (12 ounce) bottle beer
1 beef bouillon cube, disolved in
1/2 cup water
2 tablespoons brown sugar
1 bay leaf

Steps:

  • Brown beef cubes in oil.
  • Add onions and garlic and saute until limp.
  • Stir in flour.
  • Transfer to an oven-proof casserole dish.
  • Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
  • Pour over beef mixture.
  • Bake in 350 degree oven 1 1/2- 2 hours.
  • Serve over hot cooked noodles or mashed potatoes.

Nutrition Facts : Calories 722.6, Fat 49.2, SaturatedFat 16.9, Cholesterol 156.6, Sodium 394.2, Carbohydrate 20.5, Fiber 1, Sugar 8.6, Protein 41.5

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