The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Slow Cooker Belgian Beef Stew
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- #58477
The key to this mushroom and carrot packed Belgian stew is the beer, which adds an element of depth you just can't get with broth or water. Bonus points for using Belgian beer, but any good dark ale will do nicely.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
ingredients
4 teaspoons canola oil, divided
2 pounds beef bottom round, trimmed of fat and cut into 1-inch cubes
2 yellow onions, cut into 1/4 inch thick slices
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoon Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
3 tablespoons finely chopped parsley, for garnish
directions
Heat half the oil in a large skillet over medium heat. Dry beef thoroughly and season with salt and pepper. Add half of beef to skillet and brown in batches on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat. Add the remaining teaspoons oil, and add onions, stirring frequently until nicely caramelized, about 7-8 minutes. Set onions aside.
Add mushrooms to skillet and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over mushrooms; cook for 10 seconds, then stir and cook for 30 seconds more.
Pour in 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, layering with the beef and the onions.
Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Cover and cook on low heat until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
Sprinkle with chopped parsley just before serving.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
320 calories, 15 grams fat, 14 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 1, 2009
I mixed in a pinch of garlic salt after it was done...delicious!
January 1, 2007
I have three words to say about this dish: Yum, Yum, Yum! Loved it! Used vegetable oil (didn't have canola), used 1 large yellow onion to saute, and used 1 cup frozed white onion. Made yesterday, put in fridge for flavors to meld overnight. Just heated it up for lunch, and all I can say is it is awesome! Tender beef, flavors marry nicely. I will be making this often! Thank You!
November 24, 2006
Very,very tasty. We put the stew over mashed potatoes which enhanced the experience !
November 21, 2006
I made this dish for our Monday lunch at work on a Sunday. The aroma that this gave while I was preparing in the skillet, I knew this would be a winner. The meat was so tender, the flavor of the caraway seeds and other ingredients were comforting. I would definetly make this again.