Carbonnade à la Flamande

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

A classic Belgian dish, this stew features beef and onions in a beer-laced broth. We used Newcastle Brown Ale; for more authentic flavor, try dark Trappist beers from Chimay or Orval.

Ingredients:

3/4 cup all-purpose flour (about 3 1/3 ounces)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ground nutmeg

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

2 strips bacon, diced (uncooked)

2 cups chopped onion (about 2 large onions)

1 tablespoon chopped garlic

1 (14-ounce) can less-sodium beef broth

1 cup water

2 tablespoons brown sugar

2 tablespoons red wine vinegar

2 tablespoons tomato paste

2 tablespoons dijon mustard

1 teaspoon fresh thyme

2 bay leaves

1 (12-ounce) bottle dark 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 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
3. Add onion and garlic to pan; sauté 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 (through beer); bring to boil. 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