Flemish beef stew
Uncooked beef round
16 oz, cut into 1-inch cubes
1 medium, yellow, chopped
1 pound(s), brown, thinly sliced
12 fl oz, such as a brown ale, porter or stout
3 large, cut into 1-inch chunks
½ tsp, freshly ground
- 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.
- 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.
- 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 occasionally.
- Cover, reduce heat to low, and simmer slowly for 2 hours, or until meat is fork-tender.