Vlaamse Stovery (Flemish Beef Stew)
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from Joe Barkson, the Chef at Worldwide Recipes
List of Ingredients
4 lbs (1.8 Kg) boneless stew meat cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) gf flour blend
4 Tbs (60 ml) maragrine (or 3 tbsp oil)
3 large onions, thinly sliced
3 cups (760 ml) gf beer (or raw apple juice)
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
2 Tbs (30 ml) red currant jelly
1 Tbs (15 ml) red wine vinegarRecipe
Season the beef generously with salt and pepper and dust lightly with flour.
Heat half the margarine/oil in a large, heavy skillet over high heat and brown the beef in small batches until browned on all sides, transferring them to a large, heavy pot as they are done.
Add the remaining margarine/oil to the same skillet and saute the onions until nicely browned, about 20 minutes.
Transfer the onions to the pot with the beef.
Deglaze the skillet with the gf beer, scraping up all the brown bits on the bottom of the pan, and add the beer to
the pot.
Stir in the thyme and bay leaf and bring to a boil over high heat.
Reduce the heat and simmer covered until the meat is very tender, 1 1/2 to 2 hours.
Stir in the currant jelly and vinegar immediately
before serving.
Serves 6 to 8.
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