13 flamande Recipes

olive oil, beef, cubed, onions, chopped, garlic cloves, flour, beer, bouquet garni, salt and pepper, to taste

flour, salt, black pepper, ground nutmeg, boneless chuck roast, trimmed and cut into 1 1/2 inch cubes, bacon, diced, uncooked, chopped onions (about 2 large onions), chopped garlic, reduced-sodium beef broth, water, brown sugar, red wine vinegar, dijon mustard, fresh thyme (or 1/2 tsp. dried ), bay leaves, dark beer (newcastle brown ale is suggested, for more flavor use a darker beer), chopped fresh parsley

cinnamon stick, bay leaves, whole star anise, whole black peppercorns, butter, canola oil, beef short ribs (about 8), onion, sliced (about 3 cups), worcestershire sauce, all purpose flour, dogfish head indian brown ale or other brown ale, beef broth, guinness stout, pitted prunes, golden brown sugar, dijon mustard, x 3 x 1/2-inch slice crusty country-style bread, chopped fresh italian parsley

blade steaks , 1-inch-thick , trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below), table salt and ground black pepper, vegetable oil, yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups), tomato paste, garlic , minced or pressed through garlic press (about 2 tsp), all-purpose flour, low-sodium chicken broth, low-sodium beef broth, beer (12-oz bottle or can), fresh thyme leaves , tied with kitchen twine, bay leaves, cider vinegar

unsalted butter, onions, sliced, lean beef , shoulder or round, cut into 1/4-inch thick slices, brown sugar, flour, dijon mustard, dark beer, beef stock, salt and pepper, bay leaf, mixed dried herbs, crumbled (thyme, rosemary, sage)

lean beef for stewing, cut into 1/2-inch cubes, all-purpose flour, vegetable oil, onion, sliced, garlic, minced, chopped fresh parsley, red wine vinegar, divided, dark brown sugar, dried whole thyme, salt, pepper, bay leaf, beef consomme, undiluted, beer, hot buttered noodles

lean beef round or 3 lbs chuck, butter, olive oil, onions, garlic cloves, salt, pepper, flour, light brown sugar, strong beef stock, beer, wine vinegar, parsley, bay leaf, thyme, butter, garlic cloves, minced, french bread

unsalted butter, beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide, salt and freshly ground pepper, thickly sliced onions, all-purpose flour, three 12-oz can beer, dried thyme, bay leaves, chopped parsley, for garnish, boilled carrots and potatoes, for serving

stewing beef cut into bite sized chunks, oil or butter for frying, chopped onion, dark (preferably belgian) beer, (nb: guinness also works well and i have tried this recipe with belgian raspberry beer which gave a very tasty result as well.), bread (cut off the crusts to avoid lumpy sauce), mustard, salt and pepper to taste, herbs such as bay , thyme etc can be used to taste

boneless chuck roast or blade steak, trimmed and cut in 1-inch cubes, salt and pepper, vegetable oil, yellow onions (about 3 medium), halved and sliced about 1/4-inch thick (about 8 cups), tomato paste, garlic, minced or pressed through garlic press (about 2 tsp), all-purpose flour, low-sodium chicken broth, low-sodium beef broth, dark or amber ale. (o doul s amber non-alcoholic beer works fine), fresh thyme , tied with kitchen twine, bay leaves, cider vinegar

braising beef, butter, onions, chopped, flour, brown sugar, wine vinegar, light ale (beer), salt and black pepper, bouquet garni