Carbonnade A' La Flamande - cooking recipe

Ingredients
    3/4 cup flour
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/8 teaspoon ground nutmeg
    2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
    2 slices bacon, diced, uncooked
    2 cups chopped onions (about 2 large onions)
    1 tablespoon chopped garlic
    1 (14 ounce) can reduced-sodium beef broth
    1 cup water
    2 tablespoons brown sugar
    2 tablespoons red wine vinegar
    2 tablespoons Dijon mustard
    1 teaspoon fresh thyme (or 1/2 tsp. dried)
    2 bay leaves
    1 (12 ounce) bottle dark beer (Newcastle Brown Ale is suggested, for more flavor use a darker beer)
    2 tablespoons chopped fresh parsley
Preparation
    Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
    Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
    Add onion and garlic to pan; saute 5 minutes or until tender.
    Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
    Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

Leave a comment