How To Prepare
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.
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.
Add onion, garlic, mustard, caraway seeds, pepper and bay leaf to the slow cooker. Stir to combine.
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
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Flemish Beef Stew
How To Prepare
Directions:
In a Dutch oven, or large pot, sauté the onions over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 bowls and serve (no cheese or bread…it doesn’t taste as good as a hot body looks and feels anyway!
How To Prepare
1. Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups (omitting yolks). Gently pour egg whites into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining black pepper. Top each serving with 1 1/2 teaspoons cilantro.
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Spiced Lentils and Poached Eggs
How To Prepare
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.
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Slow-Cooked Beef Burgundy
How To Prepare
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges
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Shrimp Veracruzana
How To Prepare
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Divide soup evenly among each of 8 bowls.
Pair with a protein dish for a complete meal
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Savory Beet Soup
