Carbonnade a la Flamande – Beef Veal Food Recipes

Recipe ingredients and directions:

2 Tsbps unsalted butter

2 Tbsps olive oil

2 lbs bottom or top round of beef, cut into 1 1/2 cubes

3 slices lean bacon, coarsely chopped

3 medium onions, coarsely chopped

1 garlic clove, minced

2 Tbsps flour

1 cup rich beef broth

2 cups beer

1 bay leaf

1/4 tsp dried thyme

In a frying pan, over medium heat, heat the butter and oil. Add

the beef and brown evenly, sprinkling with salt and pepper (add

more butter and oil if needed). Transfer the meat to a flame proof

casserole.

Pour off any fat from the frying pan., add the bacon, and cook over

medium heat 3 minutes. If more than 3 Tbsps of fat have been

rendered, pour all but that amount. If less, add a little butter.

Stir in the onions and garlic and cook 4 minutes, or until soft.

Do not brown. Blend in the flour, then gradually add the beef broth

and beer, stirring constantly, scraping up the browned-on bits from

the bottom, until the sauce is well blended and starts to thicken.

Pour into casserole over over the meat. Add the bay leaf and thyme.

Bring to a boil on top of the stove. Transfer to a 325F preheated

oven and cook, covered, for 2 hours, our until tender. Taste for

seasoning. Discard bay leaf.

Serves 4 to 6.

Category: Beef Veal Recipes