Roasted Beef and Flemish Beef Stew

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

1. 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.
2. 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.
3. 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.
4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
5. 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