A few of months ago, I went out to lunch with a coworker and two of our foreign liaisons at a small Belgian/French bistro near the office. Since I'm not a fan of the very popular mussels, I decided to go with the Flemish Beef Stew. Simply put, it was amazing. It must have lasted all of about 2 minutes on my plate - it was that good.
Not to be outdone by a highly trained and experienced chef (and the restaurant's exorbitant prices), I decided that I would resurrect the Belgian Beef Stew recipe that I had discovered in a Cooking Light issue a couple of months prior. I had not tried said recipe due to my husband's ridiculous aversion to all things beef stew. I finally managed to convince him that my version wouldn't taste anything like the Dinty Moore version that he kept envisioning, and I was permitted to try the recipe.
I am so glad that I did! This stew is absolutely amazing. Go on, get thee to a grocery store and get the ingredients. You will not regret the time and effort involved, especially if you serve it over mashed potatoes.
