Rating: 3.96 stars
8 Ratings
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  • 4 star values: 4
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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).

Source: EatingWell Magazine, February/March 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

3/4 cup
301 calories; protein 31.4g; carbohydrates 16.7g; dietary fiber 2.5g; sugars 4.7g; fat 10.2g; saturated fat 2.9g; cholesterol 80.8mg; vitamin a iu 7849IU; vitamin c 6mg; folate 35.9mcg; calcium 42.9mg; iron 2.9mg; magnesium 33.3mg; potassium 646.8mg; sodium 361.1mg; thiamin 0.2mg.

2 vegetable, 3 lean meat

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