Flemish Beef Roast Or Stew With Vegetables Recipes

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BEEF STEW WITH VEGETABLES



Beef Stew with Vegetables image

A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound beef stew meat, cut into 3/4 inch cubes
1 tablespoon vegetable oil
1/3 cup chopped onion
1 garlic clove, minced
1-1/4 cups beef broth
1/3 cup white wine or additional beef broth
1 medium potato, cut into large chunks
2 medium carrots, cut into chunks
1/4 pound fresh mushrooms, halved
1 bay leaf
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

Nutrition Facts :

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

ROASTED VEGETABLE AND BEEF STEW



Roasted Vegetable and Beef Stew image

This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.

Provided by lisamarie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 4

Number Of Ingredients 14

2 pounds beef chuck roast, cubed
4 tablespoons olive oil
1 onion, chopped
¼ pound fresh mushrooms, sliced
4 carrots, coarsely chopped
4 large russet potatoes, cut into quarters
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 cups beef broth
½ cup red wine
¼ cup tomato paste
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
  • Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
  • Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
  • Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
  • Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g

FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES



Flemish Beef Roast (or Stew) With Vegetables image

Recipe By: Betty Crocker's Working Woman's Cookbook with a Couple Changes by me. I have made this quite often over the last 20 years. Everyone that has tried it, LOVES it! This has an awesome blend of flavors! I don't like beer to drink at all, but I do love it in cooking. It's a great meat tenderizer and adds a unique flavor to the gravy along with the bacon and brown sugar. One of my favorite meals in cold weather. NOTES : TO MAKE INTO A STEW:. Use 2 to 3 lbs. lean stew beef, lightly coated with braising flour and browned in the bacon grease. Continue with the rest of the recipe as directed until time to make the gravy. When making the gravy, stir in the flour and water mixture and cook until thickened. Serve stew as you would any stew. This is great with a nice crusty bread to soak up the gravy.

Provided by JF22561

Categories     Stew

Time 5h

Yield 8 serving(s)

Number Of Ingredients 12

6 slices bacon, cut into 1/2 inch pieces
4 lbs beef blade roast or 4 lbs cross-rib roasts
1/2 cup brown sugar, packed
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 cup water
12 ounces beer
2 (20 ounce) packages frozen stew vegetables
1 cup cold water
1/2 cup all-purpose flour

Steps:

  • Fry bacon in 5-quart Dutch Oven until crisp.
  • Remove with slotted spoon; drain on paper towels.
  • Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
  • Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
  • Heat to boiling; reduce heat.
  • Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
  • (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
  • If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
  • (Store no longer than 48 hours).
  • TO SERVE:.
  • About 45 minutes before serving, remove fat from broth.
  • (If using crock pot, add vegetables for the last 1 1/2 hours).
  • Heat beef and broth to boiling.
  • Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
  • Remove beef and vegetables to warm platter.
  • Shake water and flour in covered container; stir into broth.
  • Heat to boiling, stirring or whisking constantly.
  • Boil and stir for 1 minute.
  • Serve with beef and vegetables.

Nutrition Facts : Calories 668.8, Fat 26.6, SaturatedFat 9.4, Cholesterol 240.5, Sodium 881.3, Carbohydrate 21.5, Fiber 0.3, Sugar 13.3, Protein 77.9

FLEMISH BEEF SIRLOIN IN BEER SAUCE WITH SAVORY VEGETABLES



Flemish Beef Sirloin in Beer Sauce With Savory Vegetables image

My family loves this dish. It is just the right combination of flavors for a hearty Sunday dinner, especially when the weather is colder. Leftovers taste even better than the original!

Provided by JenSmith

Categories     Roast Beef

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 sirloin tip roast (about 3 1/2 lb.)
salt and pepper
1 tablespoon vegetable oil
4 onions, cut into wedges
4 garlic cloves, finely chopped
4 carrots, sliced thickly
4 whole cloves
1 small orange, zest of, cut in strips
4 tablespoons brandy
5 cups dark beer
1 tablespoon peppercorn, crushed
2 bay leaves
4 sprigs fresh thyme
6 dried porcini mushrooms
4 tablespoons red wine vinegar
2 tablespoons cornstarch
2 tablespoons brown sugar
braised fennel (Zaar Braised Fennel)
boiled new potato

Steps:

  • Preheat oven to 325 degrees F.
  • Season beef with salt and pepper. Heat the oil in a large skillet and brown the roast on all sides for approximately 5 minutes per side, or until well browned.
  • Transfer roast to a roasting pan (with a lid) just large enough to hold the beef and the vegetables.
  • Return skillet to heat and cook the onions, garlic, carrots, cloves and orange zest for about 5 minutes. Use a slotted spoon to transfer the cooked veggies to the roaster, surrounding the meat.
  • Place the roaster over medium heat on the stove top. Pour in the brandy.
  • Using a long match or special lighter, carefully set the brandy alight and allow the flames to die down.
  • Add the beer, peppercorns, bay leaves, thyme and porcini mushrooms. Bring to a boil.
  • Cover the roaster with foil, then add lid. Transfer to the oven and cook for 2 1/2 to 3 hours, or until roast is done.
  • Transfer the beef and vegetables to a platter and keep them warm in the oven (you can turn off the heat). Reserve the juices left in the roaster.
  • For the sauce, mix the vinegar, cornstarch and sugar in a small bowl until smooth. Add 2 TB of the meat juices and mix well. Pour this mixture into the roaster and cook over low heat for 10 minutes, stirring constantly.
  • Carve the roast and serve with Braised Fennel (Zaar recipe #100458) and boiled new potatoes.

Nutrition Facts : Calories 395.5, Fat 4.5, SaturatedFat 0.8, Sodium 72.7, Carbohydrate 59.2, Fiber 10.6, Sugar 15.5, Protein 6.4

FLEMISH BEEF STEW



Flemish Beef Stew image

Yield Makes 4 servings

Number Of Ingredients 11

6 bacon slices, coarsely chopped
2 1/4 pounds beef tenderloin, trimmed, cut into 1 1/2-inch pieces
1/3 cup all purpose flour
1 very large onion, sliced
3 large garlic cloves, minced
4 cups canned beef broth
1 cup beer
1/4 cup tomato paste
3 tablespoons chopped fresh thyme
2 tablespoons dark brown sugar
4 tablespoons chopped fresh parsley

Steps:

  • Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.
  • Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.
  • Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.

FLEMISH BEEF STEW



Flemish Beef Stew image

Provided by Flavia Schepmans

Categories     Soup/Stew     Beer     Beef     Mustard     Onion     Fall     Winter     Family Reunion     Gourmet     New York

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 10

2 lb beef chuck, cut into 1- to 1 1/2-inch cubes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon unsalted butter
2 lb onions (6 to 8 medium), chopped (7 cups)
3 Turkish or 1 1/2 California bay leaves
2 (12-oz) bottles pilsner-style beer such as Budweiser
6 tablespoons Dijon mustard
3 (1/2-inch-thick) slices country-style bread

Steps:

  • Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
  • Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
  • Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
  • Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
  • Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
  • Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

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