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Carbonnade a la Flamande
Jon Davies
Print Recipe
Course
Main Course
Ingredients
3
Pounds
beef chuck
trimmed and cubed
8
Strips chopped bacon
4
Medium onions sliced
1
Tablespoon
brown sugar
1
Tablespoon
flour
1
Bottle Chimay ale
1
Quart
+1 pint beef stock
2
Bay leaves
1
Teaspoon
thyme
Kosher salt and black pepper to taste
Chopped parsley for garnish
¼
Cup
olive oil
Instructions
Dry beef. Dredge in seasoned flour.
In Dutch oven, over medium heat, heat oil. Brown beef in small batches. Remove.
Add bacon. Fry until crisp.
Add onions. Reduce heat to low. Caramelize – Cook to golden brown, add brown sugar. Cook to rich brown.
Add beef. Deglaze with beer. Scrape pan. Add stock. Bring to boil.
Reduce to simmer. Add herbs. Cover. Simmer for 1½ hours.
Garnish with parsley. Serve with brown bread, stone ground mustard and Chimay ale.