Certainly! π² Here’s a detailed recipe for Flemish Beef Stew II, a hearty dish packed with rich flavors, perfect for a comforting meal any time of the year.
Flemish Beef Stew II
Description: Dive into the flavors of Belgium with this savory Flemish Beef Stew II recipe, where tender beef is simmered to perfection with a medley of aromatic spices and dark beer, creating a dish that’s sure to become a favorite among family and friends.
Recipe Category: Stew
Keywords: One Dish Meal, Lunch/Snacks, Vegetable, Meat, Belgian, European, Very Low Carbs, Weeknight, Stove Top, Easy
Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | pounds beef |
| 1/2 | cup water |
| 1 | onion |
| 1 | teaspoon sugar |
| 1 | clove garlic |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/2 | teaspoon sage |
| 3/4 | cup dark beer |
| 1 | tablespoon vinegar |
Nutritional Information (per serving):
- Calories: 596.1
- Fat Content: 60.4g
- Saturated Fat Content: 25.1g
- Cholesterol Content: 84.3mg
- Sodium Content: 314.8mg
- Carbohydrate Content: 3.9g
- Fiber Content: 0.3g
- Sugar Content: 2.2g
- Protein Content: 7.3g
Instructions:
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Prepare the Beef: In a Dutch oven, combine the beef and water. Allow it to simmer over medium heat, covered, for approximately 1 hour. This initial simmering helps tenderize the beef.
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Browning the Meat: Once the hour has passed, remove the lid and let the water evaporate, allowing the beef to brown in its own fat. Be sure to adjust the heat to prevent the meat juices from burning.
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Cooking the Onions: While the beef is browning, thinly slice the onion. Add the sliced onion to the pan and sautΓ© over gentle heat, making sure to scrape up any browned bits from the bottom of the pan. This step adds a depth of flavor to the stew.
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Adding Flavor: Sprinkle the sugar over the onions and continue cooking until the onions develop a rich, caramelized brown color. Then, add the minced garlic and sautΓ© for a few seconds until fragrant.
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Simmering with Spices: Return the browned beef to the pan (or transfer both meat and onions to a crockpot). Season with salt, black pepper, and sage. Pour in the dark beer, which adds a distinctive depth of flavor to the stew.
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Slow Cooking: Allow the stew to simmer gently until the beef is fork-tender. The cooking time may vary depending on the cut of beef used, typically taking between 1 1/2 to 3 hours in total. This slow cooking process allows the flavors to meld together beautifully.
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Finishing Touch: Once the beef is cooked to perfection, stir in the vinegar to add a subtle tangy note to the stew.
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Serving Suggestions: Serve this delectable Flemish Beef Stew II with your choice of accompaniments, such as rice, noodles, or boiled potatoes. The hearty flavors of the stew pair wonderfully with these classic side dishes.
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Make Ahead Option: For even more depth of flavor, consider making this stew in advance and reheating it just before serving. The flavors tend to develop and intensify when allowed to meld together over time.
With its tender chunks of beef, caramelized onions, and rich, flavorful broth infused with dark beer, this Flemish Beef Stew II is a true delight for the senses. Whether enjoyed as a comforting weeknight meal or served to impress guests on special occasions, this dish is sure to be a hit every time. π½οΈπ§πͺ
