Boeuf Flamande

READY IN: 21mins
Recipe by Cynna

This is a casserole which can be done on the top of the stove with your cast-iron pan. Viva la France! Posted for ZWT II '06

Top Review by Barb R

I have been remiss in not reviewing this earlier. We've made it several times. The flavor is absolutely wonderful, very deep, very rich. I threw in a can of fire roasted tomatoes last night and that worked well, too. The beer and bouquet garni knock it out of the park. I just throw in the dried mixture, about a tsp, depending on how spicy you like it. Great recipe, thank you so much!!!!

Ingredients Nutrition


  1. Pick over the stewing beef and cut it into smallish cubes.
  2. Sear in the oil, browning it well.
  3. Chop the onion and smash the garlic.
  4. Turn down the heat and cook the onion and garlic gently with the meat.
  5. Check the oil (there should still be some).
  6. Stir in the flour and mix to a paste, then add the beer, stir rapidly as it thickens and adjust the liquid with water so that the meat is covered.
  7. Season with salt and grounf black pepper and add the bouquet garni.
  8. Cover with the lid and simmer gently for at least one hour (more for tougher cuts of beef), stirring and checking the liquid level occasionally so that it does not dry out and stick.
  9. Serve with filling vegetables such as potatoes.

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