Hearty Flemish Beef Stew
From notyourmomma 17 years ago
- 150 minutes to make
- Serves 8
Another of mom's favorite recipes. The recipe is so faded it is hard to make out, but I know it by heart from making it so often, it varies in precise amounts, It would qualify as a guessipe.
Ingredients
- 4 lbs. of best quality stew beef (buy a whole roast, and cut it in 2 inch cubes yourself and save the money by doing the work) shopping list
- seasoned flour for dredging (salt and pepper mixed in flour) shopping list
- 4 large onions sliced (one onion per lb of beef cubes) shopping list
- 2 large garlic cloves minced shopping list
- 8 rashers of thick cut bacon, diced shopping list
- 2 cups of dark ale-actually use 2 bottles shopping list
- 1 cup of beef broth shopping list
- 1 tsp of thyme shopping list
- 2 tbsp of red wine vinegar shopping list
- 3 tbsp of brown sugar shopping list
- red skin potatoes, roasted after being rolled in oil and coarse salt shopping list
How to make it
- Heat dutch oven and render the bacon fat from the diced bacon.
- Remove the crisply cooked bacon; reserve for garnish later.
- leave the renderings in hot pan.
- add 2 tbsp of canola oil to bacon drippings
- Dredge the beef in the seasoned flour.
- Brown very well in hot fat, do not crowd the pan, do in batches.
- After all the beef is browned, in the drippings left behind, cook the onions and garlic over low heat until softened and cooked but not browned.
- remove from dutch oven and add to the beef that is resting.
- Pour the ale and broth in the oven and bring to a boil, stirring up from the bottom to get up all the goodies stuck to the bottom of the pan.
- Reduce liquid by 1/3 on high simmer
- Add beef cubes, onion and garlic back into the liquid.
- Stir in thyme, red wine vinegar and brown sugar.
- cover tightly with lid and bake in 350 degree oven for 2 hours. Don't peek.
- Bake the tiny red skin potatoes on a lipped oiled cookie sheet for the last hour of baking of the Flemish stew.
- Often roast whole small carrots with the salted small red potatoes. Sometimes I crumble dried rosemary over the veggies while they roast.
- Serve in large shallow soup bowls topped with the reserved crumbled bacon, with lots of crusty bread and good cold ale.
The Rating
Reviewed by 3 people-
Oh wow, T hon - this sounds marvelous and so flavorful and hearty and...and...I want to taste it... I'm printing this out to try. I'm in the mood for this very kind of dish. Thanks so much for sharing your mom's recipe...*hugs*
lunasea
in Orlando loved it
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" It was excellent "