Flemish Beef Stew

Low Sodium Low Potassium Low Phosphorus High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Beef Dinner Soup

Flemish Beef Stew

Low Sodium Low Potassium Low Phosphorus High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Beef Dinner Soup
6 cups
Prep time: 45 minutes
Total time: 8 hours 45 minutes

Description

For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

Directions

  1. 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 a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
  2. 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.
  3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
  4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Tips

  • To make ahead: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories301 cal
  • Total Fat10.2 g
  • Saturated Fat2.9 g
  • Cholesterol81 mg
  • Sodium361 mg
  • Carbohydrate Total16.1 g
  • Protein31.4 g
  • Phosphorus259 mg
  • Potassium641 mg
  • Fiber2.5 g
  • Calcium43 mg

Ingredients

  • 4 teaspoons canola oil, divided
  • 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
  • ¾ pound sliced cremini, or white button mushrooms
  • 3 tablespoons all-purpose flour
  • 2 cups brown ale, or dark beer
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon caraway seeds
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 bay leaf

Ingredients

  • 4 teaspoons canola oil, divided
  • 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
  • ¾ pound sliced cremini, or white button mushrooms
  • 3 tablespoons all-purpose flour
  • 2 cups brown ale, or dark beer
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon caraway seeds
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 bay leaf
  • 4 teaspoons canola oil, divided
  • 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
  • ¾ pound sliced cremini, or white button mushrooms
  • 3 tablespoons all-purpose flour
  • 2 cups brown ale, or dark beer
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon caraway seeds
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 bay leaf

Description

For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

Directions

  1. 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 a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
  2. 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.
  3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
  4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Tips

  • To make ahead: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
© Meredith Operations Corporation. All rights reserved. Used with permission.