A beef stew made with beer, Carbonnade a la Flamande (kahr-bon-nahd ah lah flah-mond) is one of Belgium’s classic dishes.
It is best served with buttered noodles and plenty of ice cold beer.
2 oz. flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 lb. chuck steak, cut into 1-inch
4 tablespoons vegetable oil 6 medium-sized onions, thinly
sliced 2 garlic cloves, chopped 18 fl. oz. canned or bottled
1 tablespoon brown sugar
bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together
A classic beef stew with beer, Carbon-nade a la Flamande is delicious served with noodles and ice-cold beer.
Sift the flour, salt and pepper into a small mixing bowl. Roll the cubes of meat in the seasoned flour until they are well coated.
In a flameproof casserole heat the oil over moderate heat. Add the meat cubes to the casserole a few at a time and brown them on all sides. As the meat cubes brown remove them with a slotted spoon and set them aside on a plate.
When all the meat cubes have been browned, add the onions and garlic to the pan and fry them for 8 to ‘10 minutes or until the onions are soft and translucent but not brown. Add more oil if necessary. Return the meat to the casserole and add the beer, sugar and bouquet garni.
Cover the casserole, reduce the heat to low and simmer the stew gently for about 2 hours, or until the meat is tender when
pierced with a skewer. After ½ hours cooking, remove the lid and simmer the stew uncovered for the remaining 30 minutes.
This will reduce the liquid slightly. Remove the casserole from the heat, remove and discard the bouquet garni and serve.