Flemish Beef Stew

Flemish Beef Stew

Main Course 

Serve with steamed potatoes or tagliatelle.

  • 6

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 6 slices bacon
  • 3 small onions
  • 2 cloves garlic
  • 2 Tbsp cornstarch
  • 2/3 cup beef broth
  • 2 (12 oz) bottles dark beer
  • 1 3/4 lbs boneless beef chuck roast
  • 1/4 cup gingersnap cookies, crushed
  • 10 pink peppercorns
  • 1 bouquet garni (thyme, parsley, bay leaf)

Preparation

1. Cook bacon in large skillet until crisp; remove to paper towels. Reserve 2 Tbsp. bacon drippings.

2. Peel and roughly chop the onions and garlic. Place in the bowl fitted with the ultrablade knife and mince at speed 12 for 30 seconds.

3. Replace the ultrablade knife with the mixer. Add bacon drippings and launch the P1 simmer program at 270°F for 10 minutes.

4. Dissolve cornstarch in broth. At the end of the program, add broth, beer, bacon, beef, gingersnaps, 1 tsp. salt, peppercorns and bouquet garni. Launch the P2 simmer program at 200°F for 2 hours.