CARBONNADE FLAMANDE (FLEMISH STEW)
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
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
BEEF STEW FROM FLEMISH BELGIUM, OR VLAAMSCHE STOOFLEES
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
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!]
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
FLEMISH BEEF STEW (CROCK POT)
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
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.
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
SLOW-COOKER BEEF STEW
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium
FLEMISH BEEF STEW
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
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
SLOW-COOKER BEEF STEW
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
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
FLEMISH BEEF STEW
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
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.
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