Flemish Beef Roast Or Stew With Vegetables Food

BELGIAN BEEF CARBONNADE

Steps:

• Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
• Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
• Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
• Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
• Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient and let your stew cook slowly. Do not stir frequently.
• After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
• Add the mustard and stir.
• If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
• Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.

CLASSIC FRENCH FLEMISH BEEF STEW

Steps:

• Gather the ingredients.
• In a large bowl, toss together the beef, flour, salt, and pepper.
• Heat the canola oil and butter in a large, roomy pan and brown the beef in it on all sides in batches. If you add all the beef at once it will lower the temperature too much and the meat will boil rather than sear. Carefully watch the beef to make sure it doesn't burn though, but give it enough time to develop a nice, rich brown color-the caramelized sugars will greatly enhance the stew's flavor.
• Place all the beef back in the pan once browned and add the onions, garlic, brown sugar, parsley, bay leaf, and thyme and stir thoroughly. The onions will pick up a bit of the browned bits in the bottom of the pan.
• Raise the heat under the pan and stir in the beer and add enough beef stock to cover the beef in the pan. Bring to a boil, then cover the pan, reduce the heat to low, and simmer for 1 1/2 hours or until the beef is tender. Keep checking to make sure the beef is simmering and not boiling dry. If it seems a little dry, add a touch more stock. The liquid in the pan also should be thickening slightly.
• Remove the pan from the heat and stir in the apple cider vinegar. Let the stew stand for 10 minutes before serving. Portion into heated bowls with the potatoes and salad on the side.
• Enjoy! Note: If you are able to make this stew a day or two in advance, you will find it is even better. And, if this dish is not already magnificent, it freezes beautifully, so make a large batch and store it in the freezer. It will keep well for up to six months. Defrost thoroughly before reheating.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

Steps:

• 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
• 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
• 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
• 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES

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.

BEEF STEW WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 350°.
• Heat a large Dutch oven, with a lid, over medium-high heat.
• In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
• Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
• Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
• Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
• Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
• Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
• Add the beef broth, thyme, and bay leaves, and bring to a boil.
• Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
• Cook until the meat is just tender, about 1 1/2 hours.
• Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
• Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
• NOTE: Add more root veggies as you like. cut to similar size.
• The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
• Once the meat comes out of the oven, raise the temperature to 450 degrees F.
• Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
• While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

FLEMISH BEEF STEW

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

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.