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Flemish Beef Stew

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  45 Minutes
Total Time:  8 Hours 45 Minutes
  8 servings
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).

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty Comfort: Beef Stews
Nutrition Facts per Serving
Yield:   8 servings
Calories: 272
Fat. Total: 9g
Protein: 27g
Carbohydrates, Total: 17g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 72mg
Sodium: 359mg
% Cal. from Fat: 30%
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Kama Reviewed: 03/03/2011
What a waste of good meat!
This was absolutely inedible. I'm a stickler for following recipes and this one just didn't taste good. The flavour of the beer was overwhelming. I will toss this recipe.
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