Flemish Beef Roast (or Stew) With Vegetables
- Ready In:
- 5hrs
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 4 4 lbs beef blade roast or 4 lbs cross-rib roasts
- 1⁄2 cup brown sugar, packed
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 1 cup water
- 12 ounces beer
-
before serving
- 2 (20 ounce) packages frozen stew vegetables
-
TO MAKE GRAVY
- 1 cup cold water
- 1⁄2 cup all-purpose flour
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.
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RECIPE SUBMITTED BY
Getting back into creativity and living on my own again. When winter is here and it's cold outside, I don't mind cooking and heating up the kitchen. Leftovers are great for work anyway.