LOVED this, so much I am making it for a second time in two weeks. I did omit the mustard. I used Sam Adams Boston lager. And I added two potatoes. I did not find it bitter at all and cannot wait to have it again.
Flemish Beef Stew
From EatingWell: February/March 2006
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).
24 Reviews for Flemish Beef Stew
I made this for my wife when she was ill. She said it sounded good so I went to the store and got all the ingredients. Guys, you can do this too :-). I did use a couple shallots instead of the onion and I'd highly recommend it to you as well. You'll taste the difference. I did not add the caroway seeds (wife doesn't like them) but I did add some baby Yukon Gold potatoes. Delicious! I took it to work and everyone said how good it smelled when we were eating together.
I basically followed the recipe but decided not to put in caraway seeds as I was worried about the bitterness. I added in some fresh thyme that I had on hand as well, and put in more of the veggies (plus potatoes) to stretch the stew out. I didn't have a problem with the bitterness that other reviewers mentioned; the mushroom mixture came out fine! I used Newcastle Brown Ale for my beer. I'll definitely make this stew again and right now, I'm actually putting more veggies in my slow cooker to make more stew! I'd recommend putting in a bit more salt and pepper if you're going to stretch it out; I also put in 1 1/2 cup of water since I had more ingredients than the original recipe called for. It turned out great!
This stew was great. I made it pretty much according to the recipe, except I substituted parsnips for about half the carrots, since I love both and I doubled the garlic because I usually double garlic! The thickness of the sauce was good, the meat was tender, and unlike other reviewers I did not find it to be bitter at all. It was amazingly good. I recommend using a good sweet Belgian brown ale. We each had half a glass of the one we used with dinner and it was pretty sweet, which is probably why our stew did not turn out bitter in the least.
I made this for the two of us and found the sauce to be rather bland and somewhat bitter. Perhaps the beer I used (brown Ale) was too strong? The meat did not turn out as tender as I had hoped, so next time I think I will marinate overnight first. I think maybe adding some additional flavorings will help too. Will definitely try again with some modifications.