Flemish Beef Stew

  • Prep Time: 15 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Ingredients

  • 2ounceschopped salt pork
  • 1bay leaf
  • 1lbbeef chuck, in chunks
  • 1teaspoonthyme
  • 3onions, thinly sliced
  • 3tablespoonsDijon mustard
  • 1teaspoonflour
  • 1French bread( stale)
  • 1 1/2 tablespoonsvinegar
  • 2cups Belgian dark trappist beer or 2cups stout beer or 2cupsporter
  • 1parsley sprig
  • 1tablespoonpacked brown sugar
  • Directions

  • Blanch salt pork in boiling water 5 minutes.
  • Drain and rinse well; pat dry.
  • Transfer to heavy large skillet and cook over medium flame until lightly browned.
  • Remove from skillet using slotted spoon and reserve for use in salads or other dished.
  • Increase heat to medium high.
  • Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.
  • Transfer meat to heavy 2 to 3 quart saucepan.
  • Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
  • Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
  • Add stout and stir, scraping up any browned bits.
  • Bring mixture to boil.
  • Pour over beef.
  • Blend in vinegar, sugar, parsley, bay leaf and thyme.
  • Cover saucepan and simmer mixture for 30 minutes.
  • Spread mustard over bread.
  • Press bread into stew.
  • Cover and cook until meat is tender, about 1 hour.
  • Remove bay leaf and discard.
  • Serve immediately.
  • Serve with boiled potatoes, green salad and beer.
  • Reviews

  • “I used bacon grease for this as I didn’t have the smoked salt pork, I used Guinness for dark beer, and at step 14, I sliced the french bread into 1 1/2 inch rounds then spread those with mustard. This was very good thank you, but I think the servings are a bit off-3 of us ate what was supposed to feed 8. “

  • “I’m just stew-recipe browsing, and hoah-boy, this one looks good! (The only reason I gave it less than five stars is because I haven’t tried the recipe). Nonetheless, I have a good feeling about this recipe! The pork fat and mustard tell me reminds me of French tastes. and the Flemmishbier is going to make this stew. While I am not an expert on Flemmish or French cooking, this recipe looks too good to resist!”

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