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SaintLouieWoman
12-17-2011, 03:09 PM
Flemish Beef Stew


http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/MB5099.JPG Quick Info: http://www.everydayhealth.com/images/v1/icons/ico_serving_size-8.gif Servings
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn-wheat-gluton.gifContains Wheat/Gluten
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_red-meat.gifContains Red Meat
http://www.everydayhealth.com/images/v1/members/Icons/small/icn_cond_gerd.gifGERD-Friendly


Nutritional Info (Per serving): Calories: 272, Saturated Fat: 3g, Sodium: 359mg, Dietary Fiber: 2g, Total Fat: 9g, Carbs: 17g, Cholesterol: 72mg, Protein: 27g
Carb Choices: 1



Recipe Source:

http://images.agoramedia.com/everydayhealth/sponsor/sponsor_eating_well_recipe.gif (http://www.eatingwell.com/recipes)



Prep Time: 20 mins
Cook Time: 8 h

Total Time: 8 h 20 mins

Ingredients


4 teaspoon oil, canola
2 pounds beef, bottom round roast
3/4 pounds mushrooms, cremini
3 tablespoon flour, all-purpose
2 cup(s) beer
4 large carrot(s)
1 large onion(s)
1 clove(s) garlic
1 1/2 tablespoon mustard, dijon-style
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon pepper, black ground
1 bay leaf
Preparation

1. Heat 2 teaspoons oil in a large skillet over medium heat.


2. 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.


3. 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.

4. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.

5. 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.


6. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.

7. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Rockntractor
12-17-2011, 03:51 PM
Phlegm?:eek:

SaintLouieWoman
12-17-2011, 05:46 PM
Phlegm?:eek:
:D No, it's referring to the country of origini, Belgium. :p

Good pun.

Articulate_Ape
12-17-2011, 09:08 PM
Belgium is a country? I always thought it was just France's mini-me.

Rockntractor
12-17-2011, 09:13 PM
Belgium is a country? I always thought it was just France's mini-me.

I just love their waffles!

SaintLouieWoman
12-17-2011, 11:47 PM
I just love their waffles!

And their fries. They say the French stole their fries---they're NOT French fries. And they eat them with mayo. :D

Rockntractor
12-17-2011, 11:50 PM
And their fries. They say the French stole their fries---they're NOT French fries. And they eat them with mayo. :D

Why don't they call them Flemish waffles?:confused:

linda22003
12-18-2011, 05:48 PM
My mother used to make a wonderful Boeuf Flamande; she used a dark beer and that recipe was the only time she ever bought beer. :)