Carbonnade à la Flamande (Flemish Beef and Beer Stew) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds boneless beef chuck, sliced ½-inch thick, then into strips 2-inches by 1-inch
1 teaspoon salt
Freshly ground black pepper
4 to 6 tablespoons lard, reserved bacon fat, or oil
½ pound bacon, cut into ¼-inch pieces
4 cups (about 1 pound) onions, thinly sliced
1 teaspoon finely chopped garlic
2 tablespoons flour
2 cups beer, preferable dark beer
1 cup beef stock
A bouquet of 4 sprigs fresh thyme, 4 sprigs fresh parsley, 1 bay leaf, tied together with string
1 teaspoon sugar
2 tablespoons red wine vinegar
2 tablespoons finely chopped parsley
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Directions: |
Directions:Preheat oven to 350°F.
Pat beef completely dry with paper towels. Place the beef pieces in a large bowl. Season evenly with salt and pepper. In a Dutch oven, melt 4 tablespoons of lard over high heat until very hot but not smoking. Working in batches, add the beef pieces and brown on all sides. Remove to a plate. Add more lard if necessary.
Add the chopped bacon and cook, stirring occasionally, over moderate heat until crisp and the fat renders. With a slotted spoon, transfer the bacon to paper towels to drain. Pour all but ¼ cup of the fat from the Dutch oven. Add the onions and cook over moderate heat for about 15 minutes, or until the onions are soft and delicately browned. Add the garlic and cook for 30 seconds until fragrant. Stir in the flour with a wooden spoon.
When flour is completely absorbed, pour in the beer and ½ cup stock. Bring to a boil over high heat, stirring constantly with a whisk until sauce thickens. Add the bouquet and sugar; return the beef and any liquid that accumulated. Stir in the bacon. The liquid should completely cover the meat. If necessary, add up to ½ cup more of the stock. Cover tightly and place in the middle of the oven. Bake for 1 ½ hours, or until the beef is tender. Just before serving, remove the bouquet, stir in the vinegar, and adjust seasoning to taste. Garnish with parsley. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
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