Carbonnades flamandes august 1997

Yield: 4 Servings

Measure Ingredient
1 kilograms Beef (alcatra) cut into 1 1/2\", cubes
2 cans Beer*; see notes
6 \N Onions
2 tablespoons Butter
1 tablespoon Flour (up to 2)
1 \N Bayleaf
¼ teaspoon Thyme
1 pinch Nutmeg
1 tablespoon Vinegar
1 pinch Cumin
2 slices White bread
1 tablespoon Dijon mustard
\N \N Salt and pepper; to taste
3 \N Parsley stems; no leafs

1.Slice onions thin.

2. heat butter or oil and add cubed beef .

3. Cook over high heat until all liquid has evaporated and beef is brown.

4. Stir in onions and cook until it starts to change color.

5. Stir in flour for 2 minutes. Add beer and vinegar and bring to boil stirring.

6. Add parsley, bay and spices. 7. Simmer covered for 1 hour.

8. Spread mustard on bread and place it on top of the stew.

9. Simmer 90 minutes or more.

Serve with fries or boiled potatoes Suggested Wine: Beer

NOTES : Either Belgian beer and then you have to add 1 Tb sugar, I'd add a tsp or Like I did 2 cans blond beer(bud) and ½ to 1 small bottle dark beer, slightly sweetened

Recipe by: Adapted by Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #786 by Leon & Miriam Posvolsky <miriamp@...> on Sep 17, 1997

Similar recipes