Belgian Beef Stew Recipe
Serves/Makes: 8
Ready in: > 5 hrs
* 4 teaspoons canola oil, divided
* 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
* 2 yellow onions, cut into 1/4 inch thick slices
* 3/4 pound sliced cremini or white button mushrooms
* 3 tablespoons all-purpose flour
* 2 cups brown ale or dark beer
* 4 large carrots, peeled and cut into 1-inch pieces
* 1 large onion, chopped
* 1 clove garlic, minced
* 1 1/2 tablespoon Dijon mustard
* 1 teaspoon caraway seeds
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 bay leaf
* 3 tablespoons finely chopped parsley, for garnish
Heat half the oil in a large skillet over medium heat. Dry beef thoroughly and season with salt and pepper. Add half of beef to skillet and brown in batches on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat. Add the remaining teaspoons oil, and add onions, stirring frequently until nicely caramelized, about 7-8 minutes. Set onions aside.
Add mushrooms to skillet and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over mushrooms; cook for 10 seconds, then stir and cook for 30 seconds more.
Pour in 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, layering with the beef and the onions.
Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Cover and cook on low heat until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
Sprinkle with chopped parsley just before serving.
