Traditional Flemish Beef Stew Recipe. In a large bowl, toss together the beef, flour, salt, and pepper. Heat the canola oil and butter in a large roomy pan,  brown the beef in the canola oil and butter. Brown the meat in batches, if you add all the beef at once it will lower the temperature too much and the meat will boil rather than sear. Carefully watch the beef to make sure it doesnt burn though, but give it enough time to develop a nice, rich brown color the caramelized sugars will greatly enhance the stews flavor. Place all the beef back in the pan once browned and add the onions, garlic, brown sugar, and herbs to  it and stir thoroughly. The onions will pick up a bit of the browned bits in the bottom of the pan. Raise the heat under the pan and stir in the beer and add enough beef stock to cover the beef in the pan. Bring to a boil, then cover the stew, reduce the heat to low, and simmer for 1 hour or until the beef is tender. Keep checking tp make sure the beef is simmering and also, not boiling dry. If it seems a little dry, add a touch more stock. The liquid int he pan should also be thickening slightly. Remove the pan from the heat and stir in the apple cider vinegar. Let the stew stand for 1. Serve into heated bowls with the potatoes and salad on the side. What Are Crescent Rolls. If you are able to make this stew a day or two in advance you will find it is even better. And, if this dish is not already magnificent, it freezes beautifully, so make a large batch and freeze. It will keep well for up to six months and defrost thoroughly before reheating. Flemish Beef Stew' title='Flemish Beef Stew' />Recipes available for personal use and not for resale or posting online. Other animals. Though tripe tends to refer to the cow beef stomach cooked as food, a similar meal item may also be produced from any animal with a stomach. Belgian literature was more cohesive in the past but is now divided between a Flemish literature and a Belgian Francophone literature. Until the mid20th century.