Flemish Beef Stew
photo by JustJanS
- Ready In:
- 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.
Questions & Replies
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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.
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!