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Carbonnades A La Flamande

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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