Flemishbeefandbeer Recipes

Steps:

• Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
• Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
• Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
• Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
• Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.

Steps:

• Fry bacon in 5-quart Dutch Oven until crisp.
• Remove with slotted spoon; drain on paper towels.
• Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
• Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
• Heat to boiling; reduce heat.
• Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
• (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
• If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
• (Store no longer than 48 hours).
• TO SERVE:.
• About 45 minutes before serving, remove fat from broth.
• (If using crock pot, add vegetables for the last 1 1/2 hours).
• Heat beef and broth to boiling.
• Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
• Remove beef and vegetables to warm platter.
• Shake water and flour in covered container; stir into broth.
• Heat to boiling, stirring or whisking constantly.
• Boil and stir for 1 minute.
• Serve with beef and vegetables.

Steps:

• Cut beef into 1/2-inch slices; cut slices into 2-inch strips.
• Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp.
• Remove bacon with slotted spoon; drain.
• Pour off fat and reserve.
• Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until onion is tender, about 10 minutes.
• Remove onions.
• Cook and stir beef in remaining bacon fat until brown, about 15 minutes.
• Stir in flour to coat beef; gradually stir in water.
• Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper.
• Add just enough water to cover beef if necessary.
• Heat to boiling; reduce heat.
• Cover and simmer until beef is tender-1 to 1 1/2 hours.
• Remove bay leaf.
• Stir in vinegar; sprinkle with bacon and parsley.
• If you prefer, you can brown the beef and cook the bacon first, then put everything in the crockpot for 6-8 hours on low and it turns out just about as well!

Steps:

• Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.
• Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.
• Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.

Steps:

• Preheat the oven to 325*F.
• Heat half of the oil in an 11-inch saute pan. Add the onion and the garlic and saute over medium heat until transparent, about 5 to 7 minutes.
• Transfer the sauteed vegetables to a small bowl with a slotted spoot.
• Trim any fat from the meat and cut the meat into cubes; Dredge the meat in the flour mixed with the salt and pepper. Add the remaining oil to the pan (you may need to add a bit more) and brown the meat well on all sides.
• Place the meat on the bottom of an 11x7-inch glass baking dish and spread the sauteed vegetables over the top.
• Sprinkle with the parsley, nutmey, thyme, and bay leaf.
• Pour in the beer and sprinkle brown sugar over all.
• Cover and bake for 2-1/2 - 3 hours or until the meat is tender.

Steps:

• Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
• Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
• Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
• Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
• Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
• Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.