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.

Reviews & Comments 3

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  • mao65 10 years ago
    this looks hearty and delicious! Wish I had time to make it today. Will bookmark it for a little later. Thanks for the post. Marcia
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    " It was excellent "
    lunasea ate it and said...
    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*
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  • kismet 10 years ago
    On a cold day like today this one would be really nice to have.
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