You are here

Flemish Beef Roast with Vegetables

stacy's picture
  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)

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: 
Main Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5259 Calories from Fat 2989

% Daily Value*

Total Fat 332 g510.2%

Saturated Fat 133.5 g667.3%

Trans Fat 0 g

Cholesterol 1207.7 mg402.6%

Sodium 5369.8 mg223.7%

Total Carbohydrates 163 g54.3%

Dietary Fiber 14.7 g58.9%

Sugars 80.9 g

Protein 369 g737.9%

Vitamin A 159.8% Vitamin C 34.4%

Calcium 54.6% Iron 196.5%

*Based on a 2000 Calorie diet

Flemish Beef Roast With Vegetables Recipe