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Old 01-20-2005, 08:06 PM   #11
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Make it a day or two before and just let it sit in the delicious sauce until it falls apart.

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Old 01-20-2005, 10:10 PM   #12
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I second the beef stroganoff idea. Toss the meat in the crock pot for several hours, then drain the broth off & thicken it with roux. Pour it over the meat, add some sauted muchrooms, onions, garlic & diced tomatoes. Then stir in some sour cream. Season to taste. Mmmmm....great over rice, noodles or spaetzel. :D

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Old 01-21-2005, 02:51 PM   #13
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[quote="norgeskog"]honeybee, I have a recipe for Flemish Beer Stew somewhere upstairs if you are interested. /quote]

This is the recipe I have, norgeskog. Similar to yours?

Flemish Carbonnade
4 to 6 servings

2 pounds boneless beef chuck, cut into 3/4-inch cubes
(I use 4 to 5 short ribs instead)

4 large onions, thinly sliced
1 clove garlic, peeled and crushed
1 bottle of beer
2 T flour
2 T red wine vinegar
2 T light or dark brown sugar
1 bay leaf
1/2 t dried thyme leaves

1/4 cup minced fresh parsley (optional garnish)

Preheat oven to 350. Place large ovenproof Dutch oven or deep-sided skillet with tight-fitting lid over medium heat. Brown short ribs evenly on all sides in a little oil, working in batches if necessary, for a total of about 15 minutes. Transfer to a plate and keep warm.

To drippings, add onions and garlic, scraping bottom of pan with a wooden spoon, until onions are softened - 8 to 10 minutes.

In medium bowl, whisk together the beer and flour until no lumps remain. Stir in vinegar and brown sugar to combine. Add this mixture to softened onions in skillet, return beef to pan, add bay leaf and thyme. Bring to a boil.

Cover and transfer pan to oven until beef is very tender, 1-1/2 to 2 hours.
Make mashed potatoes or boiled egg noodles to go with the resulting gravy.

Garnish with parsley if desired.
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Old 01-21-2005, 03:14 PM   #14
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Originally Posted by norgeskog
honeybee, I have a recipe for Flemish Beer Stew somewhere upstairs if you are interested. /quote]

This is the recipe I have, norgeskog. Similar to yours?

Flemish Carbonnade
yes mudbug, except mine calls for stale beer, says to leave on counter uncapped I guess so the bubbles go away. Other than that it appears to be the same.
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Old 01-27-2005, 07:19 PM   #15
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Brown meat in a skillet with diced potatoes and green beans and when done add a little flour to mix in a gravy.
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Old 01-27-2005, 07:49 PM   #16
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New England Boiled Dinner:

You're not using the more traditional corned beef, but it's still great.

Brown the stewing beef and then cover with about a quart of water. Add 6 quartered potatoes, 2 minced cloves of garlic, 4 to 6 peeled carrot chunks, 2 sliced onions, a bay leaf or two, a quartered head of purple or green cabbage, and about a tbs. of salt. Cover and simmer for about two hours, or cook all day in the crock-pot. You can speed the cooking time by cooking in a large pressure cooker, following the appliance's directions.

When done, correct the seasoning with more salt & or pepper as required.

Serve with buttered whole wheat bread rolls.

Of course this recipe is highly alterable as to what veggies you want to add. But I like it this way. And if, like me, you're diabetic, you give the spuds and carrots to someone else and eat the meat, onion, broth, and cabbage. You can also add chunks of rutabegga to this recipe.

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Old 01-28-2005, 10:07 AM   #17
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ahhhh - Haggis beat me to the curry - I love beef curry with carrots, caramilized onions, green peas over rice - yum - comfort food!!!

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Old 01-29-2005, 02:35 PM   #18
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Stew beef

All these recipes look so good. Thanks.

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