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Flemish Beef Stew

Flemish Beef Stew


  • 6 bacon slices, coarsely chopped
  • 2 1/4 pounds beef tenderloin, trimmed, cut into 1 1/2-inch pieces
  • 1/3 cup all purpose flour
  • 1 very large onion, sliced
  • 3 large garlic cloves, minced
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons dark brown sugar
  • 4 tablespoons chopped fresh parsley

Recipe Preparation

  • Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.

  • Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.

  • Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

Watch the video: How to prepare the Flemish beef and beer stew (July 2021).