Belgian Beef Carbonnade Recipe
Ingredients
| Bacon rashers | 1/4 Pound, cut into pieces | |
| Onions | 1/2 Pound, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Butter | 2 Tablespoon | |
| Steak | 1 1/2 Pound, cut into cubes | |
| Brown sugar | 2 Tablespoon | |
| Wine vinegar | 2 Tablespoon | |
| Beer | 2 Cup (16 tbs) | |
| Beef Stock | 2 Cup (16 tbs) | |
| Bouquet garni | 1 | |
| Salt | To Taste | |
| Pepper | 1 | |
| Cornstarch | 3 Tablespoon |
Directions
Put the bacon, onions and garlic in a large casserole dish with the butter.
Heat on HIGH for 5 minutes.
Add the beef, sugar, vinegar, beer, bouillon (stock) and bouquet garni and season well.
Put a small plate over the meat to submerge in the liquid.
Cover the casserole and cook on HIGH for 10 minutes, then on LOW for 70 minutes.
Discard the bouquet garni.
Mix the cornstarch (cornflour) to a paste with a little water.
Stir into the stew.
Heat on HIGH for 5 minutes.
Heat on HIGH for 5 minutes.
Add the beef, sugar, vinegar, beer, bouillon (stock) and bouquet garni and season well.
Put a small plate over the meat to submerge in the liquid.
Cover the casserole and cook on HIGH for 10 minutes, then on LOW for 70 minutes.
Discard the bouquet garni.
Mix the cornstarch (cornflour) to a paste with a little water.
Stir into the stew.
Heat on HIGH for 5 minutes.
Chef
