This beef stew is a variation of the Carbonnades Flamandes that I greatly enjoyed in Belgium and is basically a roast beef with a beer and mushroom sauce. A Belgian Dubbel style beer works well but other dark beers (Stouts and Porters) or brown ales can work equally well. A can of Guinness is a good budget alternative to using a bottle of Chimay Blue. Cook the Guinness, drink the Chimay. A good craft porter like Founder's or Anchor is one of the best options to get a bit more alcohol and richer flavor. Don't skip the mushrooms...this makes for a wonderful thick rich sauce at the end. I prefer the oven prepared method but both are great depending on your schedule.
Ingredients
- 4 teaspoons canola oil, divided
- 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes - or chuck roast or other leaner roasts
- 3/4 pound sliced cremini, or white button mushrooms
- 3 tablespoons all-purpose flour
- 2 cups brown ale, or dark beer – Belgian trappist ale
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon caraway seeds
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
Preparation for Slow Cooker
- Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Leave the carrots on the bottom.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to the slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
- Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
- Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
- Cook the gravy down with a roux at the end, add a little more beer or wine and season to taste.
Oven – Flemish Stew
Same as above but alter as
follows
o Set
oven at 300 to preheat – trim majority of fat off of meat to prep
o Put
oil and butter in Dutch oven and brown the meat for about 8 min – set aside
o Brown
onions, add garlic, add carrots – salt and pepper
o Stack
the meat on top and put in the oven
o Clean,
chop, and cook down the mushrooms as noted above…add flour, beer, and other
ingredients as noted
o Pour
mushroom beer seasoning mixture over the meat and vegetables in the Dutch oven
o Cook
for about 2-3 hrs depending on the size of the meat. Remove from oven and
keep on medium warmer until ready to eat.
o Serve
with fried potatoes and cornbread
