Flemish Beef Stew

Name: Flemish Beef Stew
Yield: 8
Ingredients: 4 teaspoons canola oil, divided; 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes; 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 tablespoons Dijon mustard; 1 teaspoon caraway seeds; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 bay leaf

Flemish Beef Stew was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/flemish-beef-stew-recipe-9552.aspx" target="_blank">www.cooking.com.</a>

"For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking...."

INGREDIENTS

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4 teaspoons canola oil, divided

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2 pounds bottom round, trimmed of fat and cut into 1-inch cubes

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3/4 pound sliced cremini or white button mushrooms

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3 tablespoons all-purpose flour

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2 cups brown ale or dark beer

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4 large carrots, peeled and cut into 1-inch pieces

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1 large onion, chopped

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1 clove garlic, minced

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1 1/2 tablespoons Dijon mustard

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1 teaspoon caraway seeds

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3/4 teaspoon salt

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1/2 teaspoon freshly ground pepper

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1 bay leaf

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