Name: Flemish Beef Stew
Yield: Makes 6 servings
Ingredients: 2 tablespoons unsalted butter; 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager; 5 medium yellow onions, sliced; 3 garlic cloves, minced; 2 tablespoons light brown sugar; 2 tablespoons Dijon mustard; 3 whole sprigs fresh thyme; 2 bay leaves; 2 whole cloves; 2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes; 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste; Fresh basil or parsley, chopped, for garnish; Slow cooker

Carbonades Flamandes

This traditional Flemish recipe is perfect for the slow cooker. After hours over low heat, the meat becomes remarkably tender, the onions are sweetly caramelized, and the ale simmers down to a rich sauce. If you prefer a thicker stew, remove the lid for the last two hours of cooking. Serve this dish with a good Belgian beer.

This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Recipe information

Yield
Makes 6 servings

Ingredients

2 tablespoons unsalted butter

3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes

3 tablespoons all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager

5 medium yellow onions, sliced

3 garlic cloves, minced

2 tablespoons light brown sugar

2 tablespoons Dijon mustard

3 whole sprigs fresh thyme

2 bay leaves

2 whole cloves

2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes

1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste

Fresh basil or parsley, chopped, for garnish

Special equipment:

Slow cooker

Preparation

Step 1
In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker.
Step 2
In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more.
Step 3
Stir in lemon juice. Garnish with basil or parsley and serve hot.

TagsStew Soup/Stew Beer Alcohol Beverages Belgian European Beef Chuck Beef Meat Onion Root Vegetable Vegetable Main Dinner Nut Free Keto Braise Slow Cooker Epicurious

Recipe information

Ingredients

Special equipment:

Preparation

Step 1

Step 2

Step 3

Recipe notes