This is a recipe I’ve modified from a Flemish Beef Casserole recipe I found in one of my cookbooks. I think this makes an excellent beef stew.
- 2.5 lbs Beef (rump or round)
- 2 large or 4 small yellow onions
- 1-2 cups of sliced mushrooms (optional)
- 1 clove of garlic
- Dash of salt and pepper (to taste)
- 2-4 fresh bay leaves (can use dried, fresh gives more flavor)
- 2-3 springs of fresh thyme (1-2 dashes of dried)
- 4-5 fresh sage leaves (3-4 dashes dried)
- 2-4 Tbsp of olive oil
- One 14oz can of beef broth
- 11/2 bottle of beer (any kind – I’m using New Belgium Fat Tire)
Cut the beef into cubes and set aside (I recommend removing any excessive chunks of fat if you are on a low-fat diet). Roughly dice the onions and slice the mushrooms (or purchase pre-sliced ones if you can find them).
Preheat the over to 325F.
Brown the beef in about 1-2 Tbsp of olive oil and place them into an oven safe pot or large casserole dish. Brown the onions and mushrooms until soft in the remaining olive oil. Add about 1/2 bottle of beer to the onions and mushrooms, along with the garlic, salt and pepper and simmer for 1 min. While they are simmering add the other bottle of beer, beef broth and herbs to the beef. Put onto the stove and begin bringing to a boil. Add the onions and mushrooms mixture and bring all to a boil for about 1 min.
Cover the pot/casserole dish and place into the over for about 11/4 to 11/2 hours.