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Paleo Flemish Beef Stew

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I arrived in Bruges with a few friends a few hours before S and our other friends, just in time for a nice big Belgian dinner and, of course, some beers by a canal. When I think Bruges, I think moules! I’ve said it here before, S and I are obsessed with mussels (and especially the dipping sauces for the, not only accompanying, but equally important, frites!). When I sat down to dinner with my friends without S, my tastebuds and my heart entered a battle royale. I wanted mussels. Real bad. Meanwhile S was stuck in traffic. Could I push him from my mind and enjoy some moules-frites solo? Probably. Yes. Absolutely. After the first bite, with my betrayal complete, I could totally enjoy those little mollusks swimming in a delicious garlic wine sauce. I’d blissfully plunge those frites into a creamy mayonnaise like no frite had ever been plunged before. But I didn’t. I decided to save the moules for the next day and venture alone into the unknown with a Flemish beef stew. IT WAS AWESOME! When I told S about it the next day, he started drooling and the search was on for another bowl. We still had a lot of mussels over the weekend, but the first thing I did when we got home was figure out how to recreate Flemish stew.  And then I served it over some roasted cauliflower because the sauce is too good not to sop up. And vegetables are a good thing. Here it is:

Ingredients:

2-3 pounds of beef. I used a chuck roast.

1 large yellow onion, sliced. 2 cups chicken or beef broth. If you’re not concerned about eating “paleo,” which I’m usually not, add 2-3 cups of belgian ale to the broth.

1 tsp salt

1 tsp garlic powder

1 tsp paprika

1 tsp pepper

1 tsp rosemary

1 tsp basil

1 tsp oregano

1 tsp sage

4 carrots, chopped

4 cloves of garlic, minced

2 tsp olive oil

1 head of cauliflower, chopped

 

Directions:

Put the beef in the crock pot and cover it with the spices, onions, carrots, and broth. Cook on low for 10 hours. If you’d like to thicken the broth after cooking, arrowroot flour works. I like to eat it as is over some roasted cauliflower!

For the cauliflower, add the olive oil to a pan over medium heat. Add the chopped cauliflower. Cook until lightly browned. Alternatively, heat the oven to 400 degrees F. Spread the cauliflower on a baking sheet. Drizzle with olive oil and season as desired. Bake until lightly browned. Put some cauliflower in a bowl. Douse it with Flemish Stew. Enjoy!

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I'm an American living in Mainz, Germany and, after a a one-year sabbatical from office life, working as a corporate lawyer in Frankfurt. While living in Europe with my fiancé, my goals are to see as much art, taste as much food, and experience as much life as possible.

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