Flemish Beef Stew

From EatingWell: February/March 2006 — Subscribe Now!

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).

READER'S COMMENT:

"Delicious! I used venison instead of beef because that is what I had. My adult daughter 'sampled' it all day long! Easy and tasty. I have made it with low sodium beef broth instead of beer as well. "

8 servings

Active Time: 45 minutes

Total Time: 8 3/4 hours

Nutrition Profile

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 leaf

Preparation

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.

Tips & Notes

Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.

Nutrition

Per serving: 272 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 17 g carbohydrates; 27 g protein; 2 g fiber; 359 mg sodium; 609 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Zinc (33% dv), Potassium (17% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat