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Flemish Beef Stew
By LikeItLoveIt on November 19, 2001
Photo by JustJanS
3 Reviews
- Prep Time: 15 mins
- Total Time: 2 hrs
- Servings: 8
Photo by JustJanS
About This Recipe
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Ingredients
- 2 ounces chopped salt pork
- 1 bay leaf
- 1 lb beef chuck, in chunks
- 1 teaspoon thyme
- 3 onions, thinly sliced
- 3 tablespoons Dijon mustard
- 1 teaspoon flour
- 1 French bread ( stale)
- 1 1/2 tablespoons vinegar
- 2 cups Belgian dark trappist beer or 2 cups stout beer or 2 cups porter
- 1 parsley sprig
- 1 tablespoon packed brown sugar
Directions
- Blanch salt pork in boiling water 5 minutes.
- Drain and rinse well; pat dry.
- Transfer to heavy large skillet and cook over medium flame until lightly browned.
- Remove from skillet using slotted spoon and reserve for use in salads or other dished.
- Increase heat to medium high.
- Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.
- Transfer meat to heavy 2 to 3 quart saucepan.
- Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
- Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
- Add stout and stir, scraping up any browned bits.
- Bring mixture to boil.
- Pour over beef.
- Blend in vinegar, sugar, parsley, bay leaf and thyme.
- Cover saucepan and simmer mixture for 30 minutes.
- Spread mustard over bread.
- Press bread into stew.
- Cover and cook until meat is tender, about 1 hour.
- Remove bay leaf and discard.
- Serve immediately.
- Serve with boiled potatoes, green salad and beer.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (183 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 330.1
- Calories from Fat 160
- 48%
- Amount Per Serving
- %
- Total Fat 17.8g
- 27%
- Saturated Fat 6.7g
- 33%
- Cholesterol 45.2mg
- 15%
- Sugars 3.6 g
- Sodium 374.4mg
- 15%
- Total Carbohydrate 23.3g
- 7%
- Dietary Fiber 1.6g
- 6%
- Sugars 3.6 g
- 14%
- Protein 14.2g
- 28%
Reviews
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"I used bacon grease for this as I didn't have the smoked salt pork, I used Guinness for dark beer, and at step 14, I sliced the french bread into 1 1/2 inch rounds then spread those with mustard. This was very good thank you, but I think the servings are a bit off-3 of us ate what was supposed to feed 8. "
By JustJanS on June 14, 2005 | 181127
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By karina1 on October 02, 2003 | 69662
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"I'm just stew-recipe browsing, and hoah-boy, this one looks good! (The only reason I gave it less than five stars is because I haven't tried the recipe). Nonetheless, I have a good feeling about this recipe! The pork fat and mustard tell me reminds me of French tastes. and the Flemmish bier is going to make this stew. While I am not an expert on Flemmish or French cooking, this recipe looks too good to resist!"
By Mike Karase on November 06, 2002 | 30657
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