Flemish Beef Roast (or Stew) With Vegetables

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Fry bacon in 5-quart Dutch Oven until crisp.
  • Remove with slotted spoon; drain on paper towels.
  • Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
  • Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
  • Heat to boiling; reduce heat.
  • Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
  • (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
  • If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
  • (Store no longer than 48 hours).
  • TO SERVE:
  • About 45 minutes before serving, remove fat from broth.
  • (If using crock pot, add vegetables for the last 1 1/2 hours).
  • Heat beef and broth to boiling.
  • Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
  • Remove beef and vegetables to warm platter.
  • Shake water and flour in covered container; stir into broth.
  • Heat to boiling, stirring or whisking constantly.
  • Boil and stir for 1 minute.
  • Serve with beef and vegetables.
Advertisement