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Boeuf Flamande

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“This is a casserole which can be done on the top of the stove with your cast-iron pan. Viva la France! Posted for ZWT II '06”

Ingredients Nutrition


  1. Pick over the stewing beef and cut it into smallish cubes.
  2. Sear in the oil, browning it well.
  3. Chop the onion and smash the garlic.
  4. Turn down the heat and cook the onion and garlic gently with the meat.
  5. Check the oil (there should still be some).
  6. Stir in the flour and mix to a paste, then add the beer, stir rapidly as it thickens and adjust the liquid with water so that the meat is covered.
  7. Season with salt and grounf black pepper and add the bouquet garni.
  8. Cover with the lid and simmer gently for at least one hour (more for tougher cuts of beef), stirring and checking the liquid level occasionally so that it does not dry out and stick.
  9. Serve with filling vegetables such as potatoes.

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