Carbonnade A' La Flamande

Prep Time: 25 Minutes

Cook Time: 1 Minutes

Ready In: 26 Minutes

Servings: 8

From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.

Ingredients:

3/4 cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ground nutmeg

2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes

2 slices bacon, diced, uncooked

2 cups chopped onions (about 2 large onions)

1 tablespoon chopped garlic

1 (14 ounce) can reduced-sodium beef broth

1 cup water

2 tablespoons brown sugar

2 tablespoons red wine vinegar

2 tablespoons dijon mustard

1 teaspoon fresh thyme (or 1/2 tsp. dried)

2 bay leaves

1 (12 ounce) bottle dark beer (newcastle brown ale is suggested, for more flavor use a darker beer)

2 tablespoons chopped fresh parsley

Directions:

1. Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
2. Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
3. Add onion and garlic to pan; saute 5 minutes or until tender.
4. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

By RecipeOfHealth.com