Carbonnades a la Flamande (Beef and Onions Braised in Beer) – Beef Veal Food Recipes

Recipe ingredients and directions:

3 pounds stew beef, cubed

oil

6 cups sliced onions

salt and pepper

4 cloves garlic, mashed

1 cup strong beef stock

2-3 cups Pilsner-type beer

2 tablespoons light brown sugar

6 springs parsley

1 bay leaf

1/2 teaspoon thyme

1 1/2 tablespoons cornstarch

2 tablespoons white wine vinegar

Make a herb bouquet by tying in cheesecloth the parsley, bay and thyme.

Preheat oven to 325 degrees.

Pour a layer of oil into a large heavy skillet. Heat oil until

almost smoking. Brown the beef cubes, taking care not to overcrowd

the pan. Set beef aside when browned.

Reduce heat to moderate. Stir the onions into the oil in the

skillet, adding more oil, if necessary. Cook onions for 10-15

minutes, stirring frequently. Remove from heat and season with

salt and pepper. Add mashed garlic to cooked onions.

Arrange half the browned beef in a casserole which can be placed

on both a direct flame and in the oven. Season meat lightly with

salt and pepper. Spread half the onions over the beef. Repeat

with the remaining half of the beef and top with the remaining half

of the onions.

Pour any residual oil out of the pan used to brown the meat and

onions. Pour the stock into the pan. Heat the stock, scraping up

the coagulated meat juices from the browning step. Add the brown

sugar and stir to dissolve. Pour stock over the meat and onions

in the casserole. Add enough beer so the meat is barely covered.

Stick the herb bouquet into the casserole.

Bring casserole to a simmer on the top of the stove. Cover the

casserole and place in the oven. Cook for 2 1/2 hours. Check the

progress of the cooking and, if necessary, adjust the heat so the

liquid remains at a very slow simmer.

Remove the casserole from the oven and place on the stove top.

Remove herb bouquet. Combine the cornstarch and vinegar in saucepan

or measuring cup. Remove about 2 ladle-fulls of liquid from the

casserole and mix with cornstarch-vinegar mixture, blending well.

Pour this back into the beef casserole and stir to combine fully.

Allow the casserole to simmer an additional 3-4 minutes on a low

heat on top of the stove, or until thickened.

Serve with noodles or parsley potatoes.

Category: Beef Veal Recipes