Flemish beef stew

Two more variations on Flemish beef stew.

a. with prunes and potatoes

2020-04-19

This is the regular Flemish beef stew with prunes, but I used orange juice instead of beer and added potatoes. It looks just as dark as the regular Flemish beef stew and tastes slightly more acidic from the orange juice.

INGREDIENTS

This is what you need for 6+ servings:

2-3 lbs. beef chuck roast
6 medium potatoes
1/2 lb. pitted dry prunes
2-4 cups orange juice
S&P

Pic1: Flemish beef stew with prunes and potatoes

Directions

2020-04-19

Pic2: cut meat
Pic3+4: sear ... until dark brown

Cut meat in bite-sized pieces
Sear the meat until dark brown.
If necessary, work in several small batches to keep the pan dry.

Pic5: add orange juice
Pic6: add prunes, cover and stew 3-4 hrs.
Pic7: add potatoes 30 minutes before the meat is done, stew until soft

Add orange juice until the meat is nearly covered.
Add prunes to taste.
Bring to a boil. Reduce heat, cover and simmer over low heat for 3-4 hrs. until the meat is soft.
Add more water as often as needed to prevent burning.
Add potatoes. Simmer 30 more minutes or until the potatoes are soft.

Pic8+9: served
Pic10: potatoes mashed into the sauce

Serve and enjoy.

Serving suggestion:

I like to mash my potatoes into the sauce.

b. with stuffing and bell peppers, served over toasted rice

2020-04-23

Starting with the leftovers from the above recipe I added bread stuffing with vegetables and bell peppers. If you don't have leftover stuffing, regular or old bread will do just fine to thicken the sauce.

INGREDIENTS

This is what you need for 2-4 servings:

1 qt. beef stew as above
1 lb. onion & bell pepper mix, coarsely-cut
bread to taste
S&P, spices of choice

Pic11: with stuffing and bell peppers

Directions

2020-04-23

Pic12: bread / stuffing
Pic13: bell peppers
Pic14: all done

Pour the leftover stew in a 6-qt. pot. Add water to make it more liquid.
Added bread stuffing or bread
I also added 1 lb. coarsely-cut onion & bell pepper mix.
Optional:
- Stew the bell peppers for 10-15 minutes before adding.
- Alternatively, add to the stew and stew 30 more minutes to fully cook the bell peppers.

Pic15: served with toasted rice
Pic16: served over toasted rice
Pic17: all mixed up.

While the stew is cooking, prepare toasted rice.
Serve with or over rice. (Pic15+16)

Serving suggestion:

I like to smother the rice in the stew sauce. (Pic17)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org