Flemish Beef Stew
2
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
We’ve streamlined the recipe for a Belgian rib-sticker to make it a satisfying meal any guy would want on the weekend. It ain’t your mother’s beef stew.
Ingredients
Uncooked beef round lean and fat
16 oz, cut into 1-inch cubes
Onion
1 medium, yellow, chopped
Button mushrooms
1 pound(s), brown, thinly sliced
Minced garlic
2 tsp(s)
Beer
12 fl oz, such as a brown ale, porter or stout
Carrots
3 large, cut into 1-inch chunks
Dijon mustard
1 tsp(s)
Caraway seeds
1 tbsp(s)
Black pepper
½ pinch(es), freshly ground
Table salt
¼ tsp(s)
Bay leaf
1 leaf/leaves
All-purpose flour
1½ tbsp(s)
Instructions
1
Spray a large Dutch oven with nonstick spray; set over medium heat for a few minutes. Add meat and brown on all sides, turning occasionally, about 5 minutes. Transfer to a large bowl.
2
Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms; cook, stirring occasionally, until they give off their liquid and it evaporates, about 5 minutes.
3
Stir in flour and cook for 1 minute, until it coats everything and begins to brown. Pour in beer; stir until bubbling. Add carrots, mustard, caraway seeds, pepper, salt and bay leaf, as well as beef and any juices in its bowl. Bring to a simmer, stirring occa
4
Cover, reduce heat to low, and simmer slowly for 2 hours, or until meat is fork-tender.
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