Flemish Beef Stew

  1. In medium saucepan over moderate heat, melt butter. Add beef cubes and saute, 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.
  2. 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.
  3. Stir in lemon juice. Garnish with basil or parsley and serve hot.

unsalted butter, boneless beef chuck, allpurpose, kosher salt, freshly ground black pepper, amber, yellow onions, garlic, light brown sugar, mustard, thyme, bay leaves, cloves, country bread, freshly squeezed lemon juice, fresh basil, cooker

Taken from www.epicurious.com/recipes/food/views/flemish-beef-stew-237285 (may not work)

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