Carbonade Flamande (Beef Stew with Beer & Onions)

[RDCollins]

Carbonade Flamande (Beef Stew with Beer & Onions)

Serves 4 as Main Dish.

Don’t let all the simple directions scare you — this delicious stew is easy to make, although it takes about an hour to put together and 2½ hours to cook. Serve it with a hearty red wine and a simple vegetable, such as steamed carrots or broccoli; the bread replaces the potatoes usually served with stews.

• 3 Large Onions
  
• 2 Cloves Garlic
  
• 3 T Butter, Divided
  
• 2 lb Boneless Stewing Beef
  
• 1/2 c Flour, Divided
  
• Salt & Pepper
  
• 1 c English Brown Ale (Newcastle, Samuel Smith, Bass, Etc.)
  
• 1 tsp Red Wine Vinegar
  
• 1 Can (14.5 Ounces) Beef Stock
  
• Water as Needed
  
• 2 tsp Brown Sugar
  
• 1/4 tsp Powdered Thyme
  
• 4 Thick Slices of French Bread
  
• Dijon Mustard
  

1. Peel onions, cut in half from end to end, thinly slice, and set aside.

2. Crush or finely chop garlic and set aside (separate from onions).

3. Cut meat across the grain into strips about 1 inch wide, 3 inches long, 1/2 inch thick, trimming off fat.

4. Melt 1 1/2 Tablespoons of butter in a large skillet or a heavy, deep, pan with tight-fitting lid; if using a skillet, have a 5 to 6 quart covered casserole dish ready.

5. Add onions to butter and cook over medium heat until browned, about 30 minutes.

6. Add garlic and brown sugar when onions are nearly done, stir and cook for two minutes.

7. Remove the onion mixture from pan, put in bowl and set aside (put in casserole dish if using).

8. Reserve 2 Tablespoons of flour, then put the rest in a plastic bag and add a little salt and pepper; put about 1/3 of the beef slices in the bag and shake to coat with flour.

9. Add 1/3 of the remaining butter to pan.

10. Add the floured beef slices to pan and brown on all sides, then remove and add to onions; repeat steps 8, 9, and 10 with remaining flour, meat, and butter until all of the meat has been browned.

11. Return all of the onion mixture and browned meat to the pan.

12. Blend in the reserved 2 Tablespoons of flour and stir well.

13. Add the ale and vinegar and stir.

14. Add the stock and just enough water to barely cover meat and onions and stir.

15. Add 1 teaspoon of salt, 1/2 teaspoon of pepper, and the powdered thyme, and stir well, scraping up any brown bits stuck to the bottom of the pan and stirring them into the mixture.

16. Cover pan tightly, or transfer meat mixture to casserole dish and cover it tightly; cook in oven, preheated to 300 degrees Fahrenheit, for 2 1/2 hours, stirring every 30 minutes. Add more water if necessary.

17. When meat is nearly done, spread mustard liberally on slices of French bread.

18. Remove lid and lay the bread on top of the meat, mustard side down, and cook uncovered until the bread is brown and crisp.

19. Serve with toasted bread on top of meat, mustard side down.

Keywords: Main Dish, Intermediate, Beef, Dinner

( RG1787 )