Flemish beef stew
9
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
We’ve streamlined the recipe for this classic, Belgian rib-sticker to make it a satisfying weekend meal anyone can get behind. Not your grandmother’s beef stew, this one gets its Flemish name from beer and caraway seeds, the latter a sharply aromatic spice with a tinge of earthy licorice flavor, that is popular in northern European cuisines. Dijon mustard, garlic and mushrooms add to the stew's deep flavors. Pair this hearty, one pot preparation with a side of potatoes cooked your way or a green salad, though it's really enough as a stand alone meal or as a game day stew or winter sport warming tonic.
Ingredients
Uncooked beef round
16 oz
Uncooked onion(s)
1 medium
Button mushrooms
1 pound(s)
Jarred minced garlic
2 tsp
Beer
12 fl oz
Carrots
3 large
Dijon mustard
1 tsp
Caraway seeds
1 Tbsp
Black pepper
0.5 tsp
Table salt
0.25 tsp
Bay leaf
1 leaf/leaves
All-purpose flour
1.5 Tbsp
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 occasionally.
4
Cover, reduce heat to low, and simmer slowly for 2 hours, or until meat is fork-tender.
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