Carbonnade A La Flamande

Some of the best food I have had has been Belgian, or Belgian inspired. With that in mind I offer up this hearty beef stew. Carbonnade is a classic Belgian dish. A mix of sweet and sour. This is the perfect hearty dish for a cold fall/winters night.

Carbonnade A La Flamande
4 TBL butter
3# Chuck roast cut into 1 inch or so cubes
3 medium onions diced
4-5 sprigs fresh thyme
2 bay leaves
Salt and Pepper
1 TBL brown sugar
12 oz Belgian beer*
Beef stock – enough to cover beef and onions
2 slices rustic bread – IE not wonderbread
1 Heaping TBl Whole grain mustard

Preheat oven to 350f. Melt 2 TBL butter in a dutch oven. Brown, in batches, the beef. Remove the beef from pan and add the rest of the butter. Add the onions. Brown the onions. Add back the beef, thyme, bay leaves, Salt & pepper, sugar, beer, and beef stock. Cover pot and place in the oven. Cook in the oven for one hour. While stew is cooking, smear 2 pieces of bread with the mustard. Remove the stew from the oven. Place the bread on top. Return to oven and cook for another hour, or until tender and thickened. Remove from oven and adjust seasonings. Serve stew atop mashed potatoes, Fries, or buttered noodles.

*for the beer – A nice dubbel or strong dark/quad will work great. For a more classic approach use a Belgian sour such as a lambic, flanders red ale, or oud bruin.

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~ by thebrewgeek on Friday, November 13, 2009.

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