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.