Tuesday, September 11, 2018

Flemish Beef Stew


Quantity : 4 servings
Preparation : 15 min 
Cooking : 2 h 30 min
380 calories/serving

800 g blade pot roast, cut into cubes
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
1 1/2 onions, finely chopped 300 g
2 tbsp white flour (all purpose) 16 g
1 1/3 cup beer 330 mL
2 bay leaf 0.4 g
1 sprig rosemary, fresh 5 g
1/2 tbsp brown sugar 6 g
1/2 tbsp wine vinegar 8 mL
1 rutabagas, peeled and cut into large pieces 150 g
2 potatoes, peeled and cut into large pieces 400 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.


Preheat the oven to 160ºC/325ºF.
Cut the beef into large cubes, about 4 cm, then sprinkle with salt and pepper. Finely chop the onions.
Heat the butter and oil in a casserole dish over high heat. Add the beef cubes in batches, turning them until dark brown on all sides, 5-7 min. Take the cubes out of the casserole using a slotted spoon, then transfer them to a plate.
Add the onions and sauté over medium heat about 5 min, then add the flour and cook 1-2 min with stirring. Pour in the beer, then put the meat back into the casserole. Add the bay leaves, rosemary, brown sugar, and vinegar. Pour in some water if necessary to cover the meat. Cover and cook 2 h in the middle of the oven, until the meat is tender.
During this time, prepare the vegetables : peel them and cut into large chunks then add them to the casserole. Pour in some warm water if too dry. Season with salt, cover and continue to cook an additional 20-25 min until the vegetables are tender. Serve.


This stew can be made a few days ahead and reheated over moderate heat.

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