Flemish Beef Stew Recipes

FLEMISH BEEF STEW

Steps:

• Blanch salt pork in boiling water 5 minutes.
• Drain and rinse well; pat dry.
• Transfer to heavy large skillet and cook over medium flame until lightly browned.
• Remove from skillet using slotted spoon and reserve for use in salads or other dished.
• Increase heat to medium high.
• Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.
• Transfer meat to heavy 2 to 3 quart saucepan.
• Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
• Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
• Add stout and stir, scraping up any browned bits.
• Bring mixture to boil.
• Pour over beef.
• Blend in vinegar, sugar, parsley, bay leaf and thyme.
• Cover saucepan and simmer mixture for 30 minutes.
• Spread mustard over bread.
• Press bread into stew.
• Cover and cook until meat is tender, about 1 hour.
• Remove bay leaf and discard.
• Serve immediately.
• Serve with boiled potatoes, green salad and beer.

FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)

Steps:

• Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking.
• Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl.
• Pre-heat your oven to 325F (163C) with a rack in the middle.
• Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized.
• Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.
• Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes.
• Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender.
• Before serving, adjust seasoning if needed and discard of the thyme and bay leaves.

FLEMISH BEEF STEW

Steps:

• Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
• Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
• Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
• Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
• Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
• Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

FLEMISH BEEF STEW (CROCK POT)

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.

STOOFVLEES (FLEMISH BEEF STEW)

Steps:

• Peel and roughly dice the onions.
• Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
• Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
• Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
• Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
• Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
• Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
• Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
• Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.

FLEMISH BEEF STEW

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.

FLEMISH BEEF STEW

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.