Carbonade Of Beef Flamande Recipe
Ingredients
| 3 lbs. boneless chuck | ||
| Butter | 1/2 Cup (16 tbs) | |
| Onions | 5 Large, chopped | |
| All purpose flour | 3 Tablespoon | |
| Sugar | 1 Teaspoon | |
| 1 cup brown beef stock | ||
| 1 pint dark beer | ||
| Vinegar | 1 Tablespoon | |
| Garlic | 1 Teaspoon, finely chopped | |
| Thyme | 1 Teaspoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Parsley sprigs | 4 Small | |
| 2 celery tops | ||
| Bay Leaf | 1 | |
| Parsley | 2 Tablespoon, finely chopped | |
Directions
Cut the beef into 2-inch pieces.
In a Dutch oven or large saucepan, heat half the butter.
Add the meat and cook over medium-high heat until meat is well-browned on both sides.
Remove meat and set aside.
Add the onions to the saucepan with remaining butter and cook until light brown.
Stir in flour and sugar and cook until onions are well browned.
Stir in beef stock and beer.
Bring liquid to a boil, then stir in vinegar, garlic, and thyme.
Return meat to the pan.
Add salt and pepper.
With kitchen string, tie together the parsley, celery tops, and bay leaf; add to saucepan.
Cover tightly and simmer for 3 hours, or until the meat is tender.
To serve, sprinkle with chopped parsley.
In a Dutch oven or large saucepan, heat half the butter.
Add the meat and cook over medium-high heat until meat is well-browned on both sides.
Remove meat and set aside.
Add the onions to the saucepan with remaining butter and cook until light brown.
Stir in flour and sugar and cook until onions are well browned.
Stir in beef stock and beer.
Bring liquid to a boil, then stir in vinegar, garlic, and thyme.
Return meat to the pan.
Add salt and pepper.
With kitchen string, tie together the parsley, celery tops, and bay leaf; add to saucepan.
Cover tightly and simmer for 3 hours, or until the meat is tender.
To serve, sprinkle with chopped parsley.
Chef
