Carbonnade Flamande (Flemish Beef Stew)

Carbonnade Flamande (Flemish Beef Stew)

Yummy with mashed potatoes, rice or noodles.  It's also good cooked in the crockpot after browning the meat.  I don't remember where I found this recipe but I've been making it since the early 1980's and I was probably inspired to try it because we have Flemish ancestors. Cathy

4 slices bacon, cut into 1' pieces

3 large onions, sliced

3 lbs beef for stew, cut into 2' chunks (I use a chuck roast & cut it up myself)

2 Tbsp all-purpose flour

1 12-oz can beer

1/2 cup water

1 beef bouillon cube

1 small bay leaf

2 tsp sugar

3/4 tsp salt

1/4 tsp thyme

1/8 tsp pepper

2 Tbsp red wine vinegar (I always leave this out - by the time I take it out of the oven it smells so good I forget about adding the vinegar...and it tastes just fine without it!)  

In a large skillet over medium heat, cook the bacon until browned; remove with a slotted spoon to a 3-quart casserole.  In drippings left in the skillet, cook the onions until tender and lightly browned, stirring frequently.  With slotted spoon, remove these to the casserole.  In remaining drippings over medium-high heat, cook beef chunks, a few pieces at a time, until well browned (adding salad oil if necessary), removing pieces to casserole as they brown.  In the same skillet over medium heat, into an additional 2 Tbsp hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown.  Gradually stir in beer and water; cook until sauce is slightly thickened.  Stir in bouillon, bay leaf, sugar, salt, thyme and pepper.  Pour sauce into casserole; mix well.  Bake, covered, in 350~ oven 1 3/4 hours or until meat is fork tender, stirring occasionally.  Spoon off fat from sauce in casserole.  Discard bay leaf.  Stir in wine vinegar (if you remember!).  Serves 8. 

Butter Beef

Butter Beef

3 pounds cubed beef stew meat

1/2 cup butter

1 (1 ounce) envelope dry onion soup mix

1/2 cup water

Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Add water. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.  This is wonderful over egg noodles.

Found at Allrecipes.com

Best Beef Dip Ever (French Dip Sandwiches)

Best Beef Dip Ever (French Dip Sandwiches)

This makes the best beef for a French Dip Sandwich I ever tasted! Even John loved the beef!

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce (I use Low Sodium Soy Sauce)

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.  Serve the beef on lightly toasted sub rolls and dip in the au jus!  From allrecipes.com 

Beef with Broccoli

Beef with Broccoli

2 1/2 Tbsp cornstarch, divided 

1/4 tsp table salt 

3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain

2 tsp canola oil 

1 can fat free beef broth, divided 

5 cup(s) broccoli, florets (about a 12 oz bag) 

1 Tbsp crystallized ginger 

2 tsp minced garlic 

1/4 tsp red pepper flakes, or to taste 

1/4 cup(s) low-sodium soy sauce 

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon. 

Add 1/2 the broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute. 

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

This was excellent! 

4 servings at 5 PointsPlus each. From Weight Watchers.

Beef Stewganoff

Beef Stewganoff

1.5 lb lean boneless beef sirloin, cut into thin strips

3 tbsp olive oil

Garlic Salt & Pepper

1 pkg. McCormick Beef Stew Mix

Water

10-oz pkg frozen mixed vegetables

1 can cream of mushroom soup

1 cup sour cream

Hot, cooked noodles

Heat the oil in a Dutch oven over medium-high heat. Season the beef with garlic salt and pepper and cook until browned. Add the beef stew mix and enough water to cover meat by about 1 inch. Simmer until beef is tender and water has evaporated to the point that you can see the meat peeking out of the liquid (about 45 minutes or so). Add the mixed vegetables and return to a boil. Reduce heat, stir in mushroom soup until thoroughly combined and cook on low about 10 minutes. Just before serving, stir in the sour cream until combined and serve over hot, cooked noodles.

Yum-mee!

Beef Stew II

Beef Stew II

2 lbs beef chuck, cut into 1-2 inch chunks

1/2 cup flour

1 tsp garlic salt

1 tsp pepper

4 tbsp olive oil

1 large onion, chopped

2 stalks, celery, chopped

1 packet McCormicks' Beef Stew mix

1 can Campbell's Beefy Mushroom soup

3-4 cups water (I start with 3 and add more if it gets too thick)

1/2 cup red wine

2 cups baby carrots

3 potatoes, cut into bite sized chunks

Combine the flour, garlic salt and pepper. Heat olive oil in a Dutch Oven. Toss the meat in the flour mixture to coat, shake off excess and brown in the oil. Add onion, celery, beef stew mix, soup, water and wine. Bring to a low boil, cover, reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add carrots and cooked about 15 minutes. Add potatoes and cook 15-20 minutes or until done. 

Good stew! Great with a hot biscuit on the side!

Beef Stew

Beef Stew

2 Tbsp olive oil

2-3 Tbsp butter

2 lbs lean beef chuck or round, cut into 1-inch cubes

Garlic Salt & Pepper

About 1 cup all-purpose flour

1 large sweet onion, coarsely chopped

2 stalks celery, coarsely chopped

1 cup Marsala 

1 packet McCormick's Beef Stew seasoning mix

32-oz carton low sodium beef broth

2-3 cups water

4 carrots, peeled and cut into bite-sized pieces

4 potatoes, peeled and cut into bite-sized pieces

1 cup frozen mixed vegetables

Heat the oil and 2 tbsp butter in a Dutch oven.  Season the beef cubes with garlic salt and pepper and then toss them in the flour to coat.  Brown in hot oil in batches (don't over crowd) and remove to a plate.  

After all the meat has been browned, saute the onion in the same pot (add remaining tablespoon of

 butter if necessary) for about 3 minutes.  Add the celery and continue cooking another 3 or 4 minutes, stirring to scrape up the browned bits in the bottom of the pan.  Stir in the Marsala and cook about 5 minutes.  Stir in beef stew seasoning mix, beef broth and water and bring to a boil.  Reduce heat and simmer about 1 hour, stirring occasionally.

Once the beef is nice and tender, add the carrots and cook about 10 minutes, then add the potatoes and cook another 10 minutes or so.  Add the mixed veggies and simmer until the potatoes and carrots are done.  Taste and season with salt and pepper if necessary.

Serve with biscuits.  Yum!