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Flemish Beef Stew

:  February/March 2006

Your rating: None Average: 3.8 (138 votes)

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:
"I used Hobgoblin beer and no seeds. My husband loves it and he hates stews. "
Flemish Beef Stew Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

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

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Preparation

  1. 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.
  2. 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.
  3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
  4. 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; 0 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat


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Recipe Categories

Style/Theme
Entertaining, casual
Entertaining, formal
Make ahead instructions
One dish meals
Budget
Comfort foods
Health & Diet Considerations
High potassium
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Ease of Preparation
Moderate
Total Time
More than 1 hour
Type of Dish
Main dish, combination meal
Main dish, meat
Soups/stews
Servings
8 or more
Main Ingredient
Beef
Preparation/ Technique
Braise/Stew
Saute
Slow cooker/Crockpot
Ethnic/Regional
Other European
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
February/March 2006
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