Flemish Beef Stew

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 8
• 2 ounces chopped salt lamb
• 1 bay leaf
• 1 lb beef chuck, in chunks
• 1 teaspoon thyme
• 3 onions, thinly sliced
• 3 tablespoons dijon mustard
• 1 teaspoon flour
• 1 french bread (stale)
• 1 1/2 tablespoons vinegar
• 2 cups belgian dark trappist beer or 2 cups stout beer or 2 cups porter
• 1 parsley sprig
• 1 tablespoon packed brown sugar

Recipe

• 1 blanch salt lamb in boiling water 5 minutes.
• 2 drain and rinse well; pat dry.
• 3 transfer to heavy large skillet and cook over medium flame until lightly browned.
• 4 remove from skillet using slotted spoon and reserve for use in salads or other dished.
• 5 increase heat to medium high.
• 6 add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.
• 7 transfer meat to heavy 2 to 3 quart saucepan.
• 8 add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
• 9 blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
• 10 add stout and stir, scraping up any browned bits.
• 11 bring mixture to boil.
• 12 pour over beef.
• 13 blend in vinegar, sugar, parsley, bay leaf and thyme.
• 14 cover saucepan and simmer mixture for 30 minutes.
• 15 spread mustard over bread.
• 16 press bread into stew.
• 17 cover and cook until meat is tender, about 1 hour.
• 18 remove bay leaf and discard.
• 19 serve immediately.
• 20 serve with boiled potatoes, green salad and beer.