Flemish Beef Stew

Flemish Beef Stew is made with beer. But, if you can't find a brown ale, you can use a strong, dark beer (not a stout). Flemish Beef Stew is a delicious slow-cooker stew menu. To cook this Flemish Beef Stew you need 45 minutes active time, 8 hours 45 minutes total time. This recipe is 8 servings.





Ingredients:
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon caraway seeds
- 3/4 teaspoon salt
- 1/2 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
- 3/4 pound sliced cremini or white button mushrooms
- 3 tablespoons all-purpose flour
- 2 cups brown ale or dark beer

Directions:
- First, 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.
- 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.
- Then, add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
- Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Tips: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.