Carbonade Flamande – Flemish Stew
Thanks Chicago Tribune for this too good to be true Belgian Stew.
By Just Beer Community Collection on Oct. 01, 2016
Simmer some beef in Belgian trappist beer to make Carbonade, a Flemish beef and onion stew that’ll knock your socks off.
Brown some seasoned beef stew meat in oil and remove. Saute some sliced onions in same pan, and when brown, stir in a couple tablespoons of flour to create a roux; cook for 2 to 3 minutes. Add meat back to pan with a bottle or two of beer (we recommend Chimay Trappist Beer), a cup-ish of beef stock, a couple of tablespoons of cider vinegar and some thyme and bay leaf. Simmer slowly until meat is tender, maybe a couple hours, then serve with noodles or bread and Dijon mustard.
Optional additions: carrots and potatoes.
See the original Chicago Tribune post here.
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