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Flemish Beef Roast With Vegetables

stacy's picture
Ingredients
  Bacon slices 6 , cut into 1/2-inch pieces
  Beef arm/Blade / cross rib roast 4 Pound
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Beer 1⁄2 Cup (8 tbs)
  Frozen vegetables 20 Ounce (For Stew, 1 Package)
  Cold water 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

Fry bacon in 4-quart Dutch oven until crisp.
Remove bacon with slotted spoon; drain on paper towels.
Drain fat, reserving 2 tablespoons in pan.
Cook beef in fat over medium heat, turning occasionally, until brown; drain.
Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
Heat to boiling; reduce heat.
Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
Cover and refrigerate beef and broth separately.
Store no longer than 48 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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