Name: Flemish Beef Stew
Yield: Makes 6 servings
Ingredients: 2 tablespoons unsalted butter; 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager; 5 medium yellow onions, sliced; 3 garlic cloves, minced; 2 tablespoons light brown sugar; 2 tablespoons Dijon mustard; 3 whole sprigs fresh thyme; 2 bay leaves; 2 whole cloves; 2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes; 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste; Fresh basil or parsley, chopped, for garnish; Slow cooker

Carbonades Flamandes

This traditional Flemish recipe is perfect for the slow cooker. After hours over low heat, the meat becomes remarkably tender, the onions are sweetly caramelized, and the ale simmers down to a rich sauce. If you prefer a thicker stew, remove the lid for the last two hours of cooking. Serve this dish with a good Belgian beer.

This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Recipe notes

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