For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

Makes 8 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 8 3/4 hours

EASE OF PREPARATION: Easy

4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf

1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

NUTRITION INFORMATION: Per serving: 272 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 16 g carbohydrate; 27 g protein; 2 g fiber; 359 mg sodium.

Nutrition bonus: Vitamin A (110% daily value), Zinc (33% dv), Potassium (17% dv),
Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat

MAKE AHEAD TIP: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.

Very nice recipe. A bit more work up front than some crockpot recipes, but an excellent result. Flavorful, hearty and filling. Lots of possibilities for personalization as well - more garlic, different seasonings, etc. Will definitely make again. Thanks!

Valerie, Sugar Land, TX

A wonderful recipe, the caraway seeds are an excellent addition. It is considered a keeper in my family.

Anonymous, Chelmsford, MA

Truly good recipe. Family pleaser.

Anonymous

The best stew I have ever made. Lots of variations. Dark british beer the best to use.

, Toronto, On

This was so easy to make and fabulous on a cold evening!!!!! Definitely a keeper!

Robin, Virginia Beach, VA

Not sure what I did wrong but it did not have enough liquid and wasn't very impressive. I had to add chicken broth toward the end - the meat on top was really dried out and chewy. It was just okay - there are better recipes out there. I served with whole wheat egg noodles.

Lisa

Oh. My. Goodness. This is so wonderful, I've ended up making it at least once a month since the issue I saw it published in. I have tweaked it a little though, most notably doubling the amount of caraway, and by using two full bottles of beer. It came out a little dry and too thick before that. Also, I don't use a crock pot, I just make it in a stew pot and reduce the cook time to about 3.5 hours.

Jaye K., Huntington Beach, CA

Used to go camping with another family. When they tasted the stew it was said that it was the best stew any of the campers tasted. So any picnic or camping trip my Flemish Stew was the most dish requested.

P Mantz, Brookhaven, PA

This stew is on my do-again list, by request of the picky eater in the family. I made just one-fourth of the recipe, in a one-quart crock pot. I think i had to cook it 11 or 12 hours to get the beef tender (by which time the vegetables were overcooked). And I had to add beef broth or it wouldn't have been wet enough to call a stew, but the end result was delicious. Next time I think I'll double the quantity of vegetables and add them after the beef has cooked for three or four hours.

Anonymous, Bellingham, WA