Carbonnades flamandes august 1997
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Beef (alcatra) cut into 1 1/2\", cubes |
| 2 | cans | Beer*; see notes |
| 6 | Onions | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Flour (up to 2) |
| 1 | Bayleaf | |
| ¼ | teaspoon | Thyme |
| 1 | pinch | Nutmeg |
| 1 | tablespoon | Vinegar |
| 1 | pinch | Cumin |
| 2 | slices | White bread |
| 1 | tablespoon | Dijon mustard |
| Salt and pepper; to taste | ||
| 3 | Parsley stems; no leafs | |
Directions
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