Carbonnades Flamandes (Belgian Beef Stew with Beer)
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Serves/Makes: 6
Ready in: 2-5 hrs
- 3 1/4 pounds beef rump or chuck roast
- 4 tablespoons cooking oil
- 2 slices bacon, diced
- 3 pounds onions, thinly sliced
- 1 cup beef broth, (canned is ok)
- 1 pint beer, more if needed later
- 2 teaspoons sugar
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 teaspoons salt
- 5 grinds pepper
- 2 tablespoons cornstarch
- 3 tablespoons tarragon vinegar
- OR
- 1/8 teaspoon dried tarragon, MIXED WITH
- 3 tablespoons cider vinegar
- 8 medium potatoes, boiled, halved, peeled
- 1/4 cup chopped fresh parsley, for garnish
Trim meat and cut into 3/4- x 2- x 4-inch pieces; brown in oil. Reduce heat and cook bacon until barely crisp and not too brown. Saute onions until limp and golden. Add broth, beer, sugar, and seasonings, up to the cornstarch. Simmer, covered, 1 1/2 to 2 1/2 hours until meat is tender (rump takes longer.) Add more beer, if needed during cooking. Degrease the stew and check seasonings. Mix cornstarch and vinegar and add to the stew. Cook 10 minutes until thickened. Add potatoes, garnish with parsley. Recipe Source: \"Glorious Stew\" by Dorothy Ivens, Harper and Row, NY
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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