6 Reviews

Just the thing for a cold Australian Winters night! I used fresh thyme, marjoram (1teaspoon of each) and parsley instead of dried herbs, and I halved the oil but otherwise followed the recipe to the letter. The stew smelled wonderful cooking and tasted good too. Next time I make it (tomorrow at work) I will add carrots to the dish as I think their natural sweetness will go well with it.

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JustJanS June 25, 2002

Next time I make it I will not serve it over mashed potatoes for our son. Otherwise, we all liked it that way.

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mudder91 September 17, 2007

I didn't try this, but my husband said it was good. I will change the beer next time to something a little heartier (all we had was Corona). I made some baby red potatoes and noodles to go with it, and it's on my "make again" list. A great way to make a cheap cut of meat better! Thanks!!!

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BigFatMomma October 19, 2006

This is so terrific! After the browning and deglazing, I finished it in the crockpot. The beef cubes were fall-apart tender, and the sauce was so tasty! I served it over mashed potatoes. The whole family enjoyed this. Thanx for suggesting this recipe, Papergoddess. I'll be making this again!

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*Parsley* January 05, 2006

Great stew. Add a slice of stale bread spread with dijon when you deglaze the pan, to make it taste authentic. Be sure to use a dark trappist style (a little sweet) beer to give it a great Belgian taste. Serve it with frites.

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kurtnina October 11, 2004

The sauce in this dish is very hearty and tasty and the meat comes out tender, but I felt it needed something to round it out. I would add some stew vegetables (carrots, parsnips, celery) next time to make a more complete dish. For the beer I used a Carling lager, but I would like to try a Belgian dark beer, maybe Leffe.

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Sackville February 15, 2004
Flemish Beef Stew