Flemish Beer Beef Stew

Summary

Rating:

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(AKA Carbonnade Flamande) This is a lot of work before slow cooking starts.

Main Ingredients:

4 1⁄2 T

Butter (Unsalted)

2 clv

Garlic (Minced)

4 sli

Bacon (Cut into 1/2 pieces)

Onions (Diced)

2 1⁄2 T

Brown Sugar

3 lb

Beef (Fat removed, cut into 2 in cubes)

2 t

Salt

1⁄2 t

Pepper

18 oz

Belgian Beer

2 sli

Bread

2 T

Mustard (Grainy, Dijon, any will do, too.)

Melt the butter in a skillet.
Add the bacon in the butter and fry until crisp, but not burned.
Remove the bacon and drain on paper towel.
Reduce the heat and add chopped onions and brown sugar to the skillet.
Let the onions caramelize slowly.
Place the flour, salt and paper in a plastic bag add beef, and shake to coat. You'll probably want do do this in a few batches.
When the onions are caramelized, add the garlic and cook for about 2 minutes
Remove the onions from the skillet and set aside
In smaller batches sear the meat in the skillet, remove as each batch browns.
After removing the last batch of meat, deglaze the pan with beer.
Add all of the ingredients to the slow cooker - including the deglazed contents of the skillet
Pour remaining beer over the top. There should be enough braise the beef.
Spread the mustard on the slice of bread and place on top of other ingredients.
Cook on high for 4 hours.
Periodically check the bread and stir to break it up. This will thicken the stew.