You are here

Carbonade Of Beef Flamande

Country.Chef's picture
  Boneless chuck 3 Pound
  Butter 1⁄2 Cup (8 tbs)
  Onions 5 Large, chopped
  All purpose flour 3 Tablespoon
  Sugar 1 Teaspoon
  Brown beef stock 1 Cup (16 tbs)
  Dark beer 1 Pint
  Vinegar 1 Tablespoon
  Finely chopped garlic 1 Teaspoon
  Thyme 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Parsley sprigs 4
  Celery tops 2
  Bay leaf 1
  Finely chopped parsley 2 Tablespoon

Cut the beef into 2-inch pieces.
In a Dutch oven or large saucepan, heat half the butter.
Add the meat and cook over medium-high heat until meat is well-browned on both sides.
Remove meat and set aside.
Add the onions to the saucepan with remaining butter and cook until light brown.
Stir in flour and sugar and cook until onions are well browned.
Stir in beef stock and beer.
Bring liquid to a boil, then stir in vinegar, garlic, and thyme.
Return meat to the pan.
Add salt and pepper.
With kitchen string, tie together the parsley, celery tops, and bay leaf; add to saucepan.
Cover tightly and simmer for 3 hours, or until the meat is tender.
To serve, sprinkle with chopped parsley.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)


Carbonade Of Beef Flamande Recipe