I found this recipe in the bottom of grams pile of magazine/book clippings to try one day. It just screamed, “try me for the guys”. BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers. This will be perfect on a cold winter’s night!
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs
- Preheat oven 325 degrees.
- Place the flour into a plastic bag.
- Brown bacon pieces until crisp. With a slotted spoon remove to drain.
- Dredge beef pieces in the flour mixture.
- Brown beef pieces in bacon fat*. With a slotted spoon remove beef pieces to a colander to drain.
- Add butter to saute pan.
- Saute’ carrots for several minutes.
- Add the onions and garlic until fragrant and translucent.
- Stir in 1/2 cup flour, salt, pepper and thyme.
- Whisk together the hot water, sugar and bouillon.
- Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended.
- Add to veggies.
- Bring to a fast boil.
- Lower heat to a simmer for 5 minutes.
- Spray a casserole with PURE.
- Add browned meat to the casserole.
- Top with onions and carrots.
- Pour sauce over top and blend well.
- Bake for 2 1/2 hours or until meat is tender.
- Serve over Parmesan Potatoes.
*May have to add a bit of butter or oil if not enough bacon grease.