4 Reviews

This is "Delish"! Also, a keeper. Made as directed using Chuck. Made with Bud Light (All I had) I, also, used fresh thyme from my garden. Will do with dark beer the next time just to see the difference -- DH is a diabetic. To keep the carbs down, I served this over mashed cauliflower and sprinkled it with some chopped fresh parsley and served with a side of steamed green beans. The Hungarian in me would have loved topping noodles with the stew and the German in me would love topping boiled or mashed potatoes, with the stew. French Fries? To each his own. Thank you for a "great" recipe.

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gypsygal October 05, 2013

I used your ingredients, but changed the method quite a bit! I cooked onions, bacon, garlic together about 10 minutes, then added the meat (aussies, I used gravy beef) and cooked a further five. The I added the brown sugar and cooked about 10 minutes until really caramelised. I then added the beer, water, spices and cooked all for 3 hours until the gravy beef was tender. I removed the lid for the last half hour and let it thicken-no need for flour this way and a much richer sauce I always think.

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JustJanS June 27, 2008

Just wanted to let you know that Flemings most commonly eat this with "frieten", i.e. french fries and not noodles!

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FlemishMinx April 12, 2004
Flemish Beef and Beer Stew