Flemish Beef Roast Or Stew With Vegetables Recipes

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BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES



Flemish Beef Roast (or Stew) With Vegetables image

Recipe By: Betty Crocker's Working Woman's Cookbook with a Couple Changes by me. I have made this quite often over the last 20 years. Everyone that has tried it, LOVES it! This has an awesome blend of flavors! I don't like beer to drink at all, but I do love it in cooking. It's a great meat tenderizer and adds a unique flavor to the gravy along with the bacon and brown sugar. One of my favorite meals in cold weather. NOTES : TO MAKE INTO A STEW:. Use 2 to 3 lbs. lean stew beef, lightly coated with braising flour and browned in the bacon grease. Continue with the rest of the recipe as directed until time to make the gravy. When making the gravy, stir in the flour and water mixture and cook until thickened. Serve stew as you would any stew. This is great with a nice crusty bread to soak up the gravy.

Provided by JF22561

Categories     Stew

Time 5h

Yield 8 serving(s)

Number Of Ingredients 12

6 slices bacon, cut into 1/2 inch pieces
4 lbs beef blade roast or 4 lbs cross-rib roasts
1/2 cup brown sugar, packed
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 cup water
12 ounces beer
2 (20 ounce) packages frozen stew vegetables
1 cup cold water
1/2 cup all-purpose flour

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.

Nutrition Facts : Calories 668.8, Fat 26.6, SaturatedFat 9.4, Cholesterol 240.5, Sodium 881.3, Carbohydrate 21.5, Fiber 0.3, Sugar 13.3, Protein 77.9

FLEMISH BEEF STEW



Flemish Beef Stew image

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

2 tablespoons unsalted butter
3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager
5 medium yellow onions, sliced
3 garlic cloves, minced
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
3 whole sprigs fresh thyme
2 bay leaves
2 whole cloves
2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste
Fresh basil or parsley, chopped, for garnish
Special equipment:
Slow cooker

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.

FLEMISH BEEF STEW



Flemish Beef Stew image

Provided by Flavia Schepmans

Categories     Soup/Stew     Beer     Beef     Mustard     Onion     Fall     Winter     Family Reunion     Gourmet     New York

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 10

2 lb beef chuck, cut into 1- to 1 1/2-inch cubes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon unsalted butter
2 lb onions (6 to 8 medium), chopped (7 cups)
3 Turkish or 1 1/2 California bay leaves
2 (12-oz) bottles pilsner-style beer such as Budweiser
6 tablespoons Dijon mustard
3 (1/2-inch-thick) slices country-style bread

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)



Flemish Beef Stew (Crock Pot) image

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

4 teaspoons canola oil, divided
2 lbs bottom round steaks, trimmed of fat and cut into 1-inch cubes
3/4 lb cremini mushrooms or 3/4 lb white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or 2 cups dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 garlic clove, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seed
3/4 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 bay leaf

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.

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