Could not figure out why my dish tasted bitter. I found that cooking caraway seeds an extended period of time will make a dish bitter. I am sure it would have been good but I wasted my ingredients and time this time.
Incredibly good. I really Incredibly good. I really can't believe a serving is under 300 calories! I don't have a slowcooker so I used my cast-iron dutch oven and put it in the oven at 250 degrees to simmer away. I wonder if the people who had a problem with bitterness used the wrong beer? I am not a beer drinker so I went to a local store that specializes in "fancy" beers. They helped me pick out a Flemish beer - Monk's Cafe Flemish Sour Ale - which was made in Belgium. It worked out very well. Oddly enough my butcher had a sale on bison chuck that was cheeper than the beef chuck and I bought it. It worked very well. Making this stew was how I entertained myself during the big snow storm that hit Philadelphia on Feb. 6 2010.
It's a hit I forgot the mustard but otherwise made as written. I'm a good cook and was completely taken by surprise because I just thought this looked an easy dinner for a tired day. My cooker requires more water and since I didn't have dark beer I used an ale but added a Tblspn of molasses to compensate. My husband said - this is delicious. It is now my go-to stew. I did remove all the solids then made a gravy using the liquids but otherwise needed no flavour adjustments. Incredible. Pros: Recipe works excellent flavour Cons: Adjust for your slow cooker
there are no carrots or mushrooms in Flemish Beef stew I am from Flanders and have been making this stew for 30 years. the recipe is simple: 2 onions 2 lobs of stew meat pungent mustard dark abbey beer. Glaze onions rub meat with mustard and sear. poor beer over meat and onions add a few bay leaves salt pepper and thyme. Bring to a boil reduce heat and cook for minimum 3 hours to get the right flavor. You cannot make this in 45 minutes. The meat will be tough. Carrots and mushrooms don't mix well with beer and mustard. They give a rancid flavor and should be cooked separately. The best way to serve is with Belgian fries mashed potatoes boiled potatoes or bread. Best sides: fresh apple sauce green beans or a simple tomato and cucumber salad. Keep it simple and cook it long! Pros: American version Cons: carrots mushrooms short cooking time
Not the best I ever HAD but the best I ever MADE As an American living in Belgium for a few years I have had my share of fantastic Flemish beef stew. I will not say this is just as good but it is still delicous and evokes the same flavors. I used a tip that I learned from a restaurant in Ghent known for their beef stew- combine a dark beer with a cherry beer. I was really pleased with how this came our and will definitely make again.
Delicious not at all bitter. 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.
One of our Go-To meals! I never use the caraway seeds but other than that follow the recipe to a T. One of our go-to recipes. We often use venison in place of the beef only because we have it and it's free.:) We often serve it over boiled potatoes. I love that it's made in the crock-pot - I can get it ready in the morning and when I come home - dinner is served!:) Pros: Easy tasty healthy Cons: None
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.
We had it. It was great! But wondered if we could add potatoes to the mix. Or put it over long noodles (stroganoff-like).
