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Carbonnades A La Flamande

Western.Chefs's picture
  Flour 1 Cup (16 tbs) (For Dredging)
  Ground black pepper To Taste
  Boneless chuck 2 Pound, cut into 1 inch cubes
  Salad oil 1⁄4 Cup (4 tbs)
  Onions 6 Medium, sliced
  Garlic 1 Clove (5 gm), finely chopped
  Beer 12 Ounce (Bottled/Can)
  Chopped parsley 1 Tablespoon
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Salt To Taste

1. Combine flour, salt and pepper. Dredge the meat in the seasoned flour.
2. Heat oil in a skillet. Add onion slices and garlic and cook until tender but not brown. Remove the onions from the skillet.
3. Add the meat and brown on all sides, adding a little more oil if necessary. Return the onions to the skillet.
4. Add the remaining ingredients.
5. Cover and cook over low heat until meat is tender, about one and one-quarter hours.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3409 Calories from Fat 1165

% Daily Value*

Total Fat 131 g201%

Saturated Fat 3.4 g16.8%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 463.2 mg19.3%

Total Carbohydrates 251 g83.7%

Dietary Fiber 25.7 g102.8%

Sugars 52.9 g

Protein 277 g554.2%

Vitamin A 28.3% Vitamin C 192.8%

Calcium 36.4% Iron 57.9%

*Based on a 2000 Calorie diet

Carbonnades A La Flamande Recipe