Flemish Beef Stew (Carbonnade a la Flamade)
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This world-famous dish of beef, beer, and onions is from Belgium. "Carbonnade" originally meant meat grilled over hot coals or embers, but in this dish it now means slow stewing. It makes a savory, guest-pleasing party dish for a buffet dinner. Serve it over noodles and complete the menu with a tossed salad. French bread, cake, and steins of beer to drink.
INGREDIENTS
4 pounds beef chuck or round, boneless, cut in 1-inch cubes
1/4 cup oil
2 tablespoons parsley flakes
2 teaspoons each thyme, sugar, and salt
1/2 teaspoon pepper
2 garlic cloves, minced
2 bay leaves
2 cans or bottles (12-ounces each) beer
8 medium onions, sliced
1/4 cup cornstarchBrown meat in oil; place in a very large casserole or 2 medium ones, about 2-1/2 quarts each. Add seasonings, stir to coat meat.
Add beer plus a little water, if needed, to almost cover meat. Cover casseroles.
Bake at 300 degrees for 1-1/2 hours.
Parboil onion half covered with water, stirring frequently, until soft. Stir into meat. Cover and continue baking 1 to 1-1/2 hours, or until meat is tender.
Make a paste of cornstarch and a little water. Stir into casseroles. Return to oven about 10 minutes, stirring once or twice. Serve over noodles.
Makes 12 to 14 servings