A good beef stew recipe is an important staple of the winter kitchen. Here’s a great one that comes from Belgium. It’s much like Beef Burgundy, only here the magic ingredient is beer instead of red wine.
Carbonnade a la Flamande
2 lbs boneless chuck roast
1 large or 2 medium yellow onions
2 T olive oil
12 oz hearty full-flavored beer
1 c beef broth
1 T red wine vinegar
1 T brown sugar
½ tsp Italian herb seasoning
1 bay leaf
Preheat oven to 325̊. Trim beef of excess fat and cut into 1” cubes. Season with salt and pepper, and brown in small batches in olive oil in a large Dutch oven. Transfer meat to plate or bowl.
Slice onions thinly and add to Dutch oven. Cook over medium heat until softened and golden. Add remaining ingredients and bring just to a boil. Return meat to Dutch oven and stir well. Add salt and pepper to taste if needed. Cover and place in oven, cooking about 2 hours or until meat is very tender.
Serve over egg noodles.
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