IRISH BEEF STEW
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
FLEMISH BEEF STEW
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.
FLEMISH BEEF STEW (CROCK POT)
This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.
Provided by Bev I Am
Categories Stew
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tsp oil in a large skillet over medium heat.
- Add half the beef and brown on all sides, turning frequently (about 5 minutes).
- Transfer to a 6 quart crock pot.
- Drain any fat from pan.
- Add the remaining 2 tsp oil and brown the remaining beef.
- Transfer to the crock pot.
- Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 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 crock pot.
- Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
- Stir to combine.
- Cover and cook on low until the beef is very tender, about 8 hours.
- Discard bay leaf before serving.
- ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
- Serves 8.
FLEMISH BEEF STEW COOKED IN BEER
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.
Provided by Belgophile
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 559.6, Fat 21.3, SaturatedFat 10.8, Cholesterol 213.9, Sodium 640, Carbohydrate 17.4, Fiber 1.4, Sugar 5.9, Protein 67.5
FLEMISH BEEF AND BEER STEW
Carbonnades are made with bacon and dark-colored beer. This is delicious over hot, buttered egg noodles or spaetzle.
Provided by OhMyStars
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 410.5, Fat 18, SaturatedFat 6.3, Cholesterol 127.3, Sodium 1014, Carbohydrate 14.9, Fiber 1.2, Sugar 5.4, Protein 41
FLEMISH BEEF STEW
Provided by Melissa Clark
Categories Beer Slow Cooker Beef Citrus Garlic Herb Mustard Onion Back to School
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker.
- In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more.
- Stir in lemon juice. Garnish with basil or parsley and serve hot.
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- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until crisp. Place bacon on paper towels; let stand 3 minutes. Chop.
- Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add half of beef; cook 6 minutes or until browned, turning occasionally. Place browned beef on a plate. Repeat with remaining beef.
- Add onion, thyme, and garlic to pan; cook 8 minutes or until lightly browned, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Sprinkle flour evenly over onion mixture; cook 1 minute, stirring constantly. Stir in stock, sugar, vinegar, bay leaves, beer, and bacon; bring to a simmer. Add beef, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves.
- Place about 2/3 cup noodles in each of 6 bowls. Top each serving with about 1 cup stew; sprinkle each with 1 teaspoon parsley.
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