Best Flemish Beef Stew Recipes

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STOOFVLEES (FLEMISH BEEF STEW)



Stoofvlees (Flemish beef stew) image

Belgium's national dish of Flemish beef stew (best made 1 day ahead). Great served with proper Belgian fries.

Provided by thechirpychef

Time 2h20m

Yield Serves 4

Number Of Ingredients 12

1 kilo of stewing beef, cut into large chunks
2 large onions
1 bouquet garni (2 bay leaves, a few sprigs of fresh thyme and a few sprigs of fresh flat-leaf parsley)
2 cloves
2 slices of brown bread
2 heaped tbsp of sharp mustard
2 heaped(!) tbsp of Loonse stroop (or any other thick redcurrant syrup)
1 litre of (preferably Belgian) dark beer, e.g. Maredsous
1 tbsp of vinegar
a few knobs of butter
vegetable oil
sea salt and freshly ground black pepper

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.

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)



Carbonnade À La Flamande (Flemish Beef Stew) image

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. From Food and Wine.

Provided by Chef PotPie

Categories     Belgian

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
3 lbs beef, flatiron cut into 1/3-inch-thick slices or 3 lbs chuck roast, cut into 1/3-inch-thick slices
salt & freshly ground black pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
3 (12 ounce) cans dark beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish
boiled carrots and potato, for serving

Steps:

  • In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
  • Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
  • Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and 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.

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.

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

Provided by Flavia Schepmans

Categories     Soup/Stew     Beer     Beef     Mustard     Onion     Fall     Winter     Family Reunion     Gourmet     New York

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 10

2 lb beef chuck, cut into 1- to 1 1/2-inch cubes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon unsalted butter
2 lb onions (6 to 8 medium), chopped (7 cups)
3 Turkish or 1 1/2 California bay leaves
2 (12-oz) bottles pilsner-style beer such as Budweiser
6 tablespoons Dijon mustard
3 (1/2-inch-thick) slices country-style bread

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 COOKED IN BEER



Flemish Beef Stew Cooked in Beer image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.

Provided by Belgophile

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 lbs boneless stew meat, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 -3 tablespoons all-purpose flour
4 tablespoons unsalted butter
3 large onions, sliced into rings
24 ounces belgian beer (two 12 oz. bottles)
2 -3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 1/2 tablespoons red currant jelly
1 tablespoon cider or 1 tablespoon red wine vinegar

Steps:

  • Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
  • Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
  • Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
  • Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
  • Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.

Nutrition Facts : Calories 559.6, Fat 21.3, SaturatedFat 10.8, Cholesterol 213.9, Sodium 640, Carbohydrate 17.4, Fiber 1.4, Sugar 5.9, Protein 67.5

CARBONNADE A LA FLAMANDE (FLEMISH BEEF STEW)



CARBONNADE A LA FLAMANDE (FLEMISH BEEF STEW) image

Categories     Beef

Yield 8

Number Of Ingredients 10

4 tablespoons unsalted butter
3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
Salt and freshly ground pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
Three 12-ounce cans beer
1/2 teaspoon dried thyme
2 bay leaves
Chopped parsley, for garnish
Boiled carrots and potatoes, for serving

Steps:

  • In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes. MAKE AHEAD The carbonnade can be refrigerated for up to 3 days. Reheat gently.

FLEMISH BEEF STEW



Flemish Beef Stew image

Make and share this Flemish Beef Stew recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

2 ounces chopped salt pork
1 bay leaf
1 lb beef chuck, in chunks
1 teaspoon thyme
3 onions, thinly sliced
3 tablespoons Dijon mustard
1 teaspoon flour
1 French bread (stale)
1 1/2 tablespoons vinegar
2 cups stout beer or 2 cups porter
1 parsley sprig
1 tablespoon packed brown sugar

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 STEW



Flemish Beef Stew image

Yield Makes 4 servings

Number Of Ingredients 11

6 bacon slices, coarsely chopped
2 1/4 pounds beef tenderloin, trimmed, cut into 1 1/2-inch pieces
1/3 cup all purpose flour
1 very large onion, sliced
3 large garlic cloves, minced
4 cups canned beef broth
1 cup beer
1/4 cup tomato paste
3 tablespoons chopped fresh thyme
2 tablespoons dark brown sugar
4 tablespoons chopped fresh parsley

Steps:

  • Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.
  • Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.
  • Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.

FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES



Flemish Beef Roast (or Stew) With Vegetables image

Recipe By: Betty Crocker's Working Woman's Cookbook with a Couple Changes by me. I have made this quite often over the last 20 years. Everyone that has tried it, LOVES it! This has an awesome blend of flavors! I don't like beer to drink at all, but I do love it in cooking. It's a great meat tenderizer and adds a unique flavor to the gravy along with the bacon and brown sugar. One of my favorite meals in cold weather. NOTES : TO MAKE INTO A STEW:. Use 2 to 3 lbs. lean stew beef, lightly coated with braising flour and browned in the bacon grease. Continue with the rest of the recipe as directed until time to make the gravy. When making the gravy, stir in the flour and water mixture and cook until thickened. Serve stew as you would any stew. This is great with a nice crusty bread to soak up the gravy.

Provided by JF22561

Categories     Stew

Time 5h

Yield 8 serving(s)

Number Of Ingredients 12

6 slices bacon, cut into 1/2 inch pieces
4 lbs beef blade roast or 4 lbs cross-rib roasts
1/2 cup brown sugar, packed
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 cup water
12 ounces beer
2 (20 ounce) packages frozen stew vegetables
1 cup cold water
1/2 cup all-purpose flour

Steps:

  • Fry bacon in 5-quart Dutch Oven until crisp.
  • Remove with slotted spoon; drain on paper towels.
  • Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
  • Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
  • Heat to boiling; reduce heat.
  • Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
  • (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
  • If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
  • (Store no longer than 48 hours).
  • TO SERVE:.
  • About 45 minutes before serving, remove fat from broth.
  • (If using crock pot, add vegetables for the last 1 1/2 hours).
  • Heat beef and broth to boiling.
  • Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
  • Remove beef and vegetables to warm platter.
  • Shake water and flour in covered container; stir into broth.
  • Heat to boiling, stirring or whisking constantly.
  • Boil and stir for 1 minute.
  • Serve with beef and vegetables.

Nutrition Facts : Calories 668.8, Fat 26.6, SaturatedFat 9.4, Cholesterol 240.5, Sodium 881.3, Carbohydrate 21.5, Fiber 0.3, Sugar 13.3, Protein 77.9

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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