Flemish Beef Stew

"I'm publishing this so I have a fresh copy. This was my mother's recipe, and my copy is so tattered, I need a new one. Also, I think some of you might like it."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 50mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Brown beef cubes in oil.
  • Add onions and garlic and saute until limp.
  • Stir in flour.
  • Transfer to an oven-proof casserole dish.
  • Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
  • Pour over beef mixture.
  • Bake in 350 degree oven 1 1/2- 2 hours.
  • Serve over hot cooked noodles or mashed potatoes.

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Reviews

  1. Just the thing for a cold Australian Winters night! I used fresh thyme, marjoram (1teaspoon of each) and parsley instead of dried herbs, and I halved the oil but otherwise followed the recipe to the letter. The stew smelled wonderful cooking and tasted good too. Next time I make it (tomorrow at work) I will add carrots to the dish as I think their natural sweetness will go well with it.
     
  2. Next time I make it I will not serve it over mashed potatoes for our son. Otherwise, we all liked it that way.
     
  3. I didn't try this, but my husband said it was good. I will change the beer next time to something a little heartier (all we had was Corona). I made some baby red potatoes and noodles to go with it, and it's on my "make again" list. A great way to make a cheap cut of meat better! Thanks!!!
     
  4. This is so terrific! After the browning and deglazing, I finished it in the crockpot. The beef cubes were fall-apart tender, and the sauce was so tasty! I served it over mashed potatoes. The whole family enjoyed this. Thanx for suggesting this recipe, Papergoddess. I'll be making this again!
     
  5. Great stew. Add a slice of stale bread spread with dijon when you deglaze the pan, to make it taste authentic. Be sure to use a dark trappist style (a little sweet) beer to give it a great Belgian taste. Serve it with frites.
     
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Tweaks

  1. Just the thing for a cold Australian Winters night! I used fresh thyme, marjoram (1teaspoon of each) and parsley instead of dried herbs, and I halved the oil but otherwise followed the recipe to the letter. The stew smelled wonderful cooking and tasted good too. Next time I make it (tomorrow at work) I will add carrots to the dish as I think their natural sweetness will go well with it.
     

RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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