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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (410g) Recipe makes 4 servings |
||
| Calories 782 | ||
| Calories from Fat 493 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.8g | 84% | |
| Saturated Fat 19.4g | 96% | |
| Monounsaturated Fat 21.7g | ||
| Polyunsaturated Fat 7.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 296mg | 12% | |
| Potassium 825mg | 23% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 8.5g | ||
| Protein 43.6g | 87% | |
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Flemish Beef Stew
By: papergoddess
Jun 12, 2002
I'm publishing this so I have a fresh copy. This was my mother's recipe, and my copy is so tattered, I need a new one. Also, I think some of you might like it.
SERVES 4 -6
Ingredients
- 2 lbs beef chuck or rump roast or round roast, cut into 1 inch cubes
- 3 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 tablespoon parsley flakes
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1 large onion, sliced
- 1/4 cup flour
- 1 (12 ounce) bottle beer
- 1 beef bouillon cube, disolved in
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 bay leaf
Directions
1
Brown beef cubes in oil.2
Add onions and garlic and saute until limp.3
Stir in flour.4
Transfer to an oven-proof casserole dish.5
Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.6
Pour over beef mixture.7
Bake in 350 degree oven 1 1/2- 2 hours.8
Serve over hot cooked noodles or mashed potatoes.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Belgian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef #590058
On Sep 17, 2007
Next time I make it I will not serve it over mashed potatoes for our son. Otherwise, we all liked it that way.
From: BigFatMomma
On Oct 19, 2006
I didn't try this, but my husband said it was good. I will change the beer next time to something a little heartier (all we had was Corona). I made some baby red potatoes and noodles to go with it, and it's on my "make again" list. A great way to make a cheap cut of meat better! Thanks!!!
From: JustJanS
On Jun 25, 2002
Just the thing for a cold Australian Winters night! I used fresh thyme, marjoram (1teaspoon of each) and parsley instead of dried herbs, and I halved the oil but otherwise followed the recipe to the letter. The stew smelled wonderful cooking and tasted good too. Next time I make it (tomorrow at work) I will add carrots to the dish as I think their natural sweetness will go well with it.
From: Sackville
On Feb 15, 2004
The sauce in this dish is very hearty and tasty and the meat comes out tender, but I felt it needed something to round it out. I would add some stew vegetables (carrots, parsnips, celery) next time to make a more complete dish. For the beer I used a Carling lager, but I would like to try a Belgian dark beer, maybe Leffe.
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