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Carbonades À La Flamande

Yield 6 servings


  • 2 pounds lean beef for stewing, cut into 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons red wine vinegar, divided
  • 1 1/2 tablespoons firmly packed dark brown sugar
  • 1 tablespoon dried whole thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 (10 1/2-ounce) can beef consommé, undiluted
  • 1 (12-ounce) can beer
  • Hot buttered noodles

How to Make It

  1. Dredge meat in flour; sauté in hot oil in a large skillet until browned. Transfer meat to an oven-proof 3-quart casserole, reserving drippings in skillet.

  2. Sauté onion and garlic in pan drippings until tender; remove with a slotted spoon and add to meat. Discard pan drippings. Add parsley, 1 tablespoon vinegar, brown sugar, thyme, salt, pepper, and bay leaf to meat mixture, stirring well.

  3. Add beef consommé to skillet. Bring consommé to a boil, scraping any browned bits from skillet. Pour consommé and beer over meat mixture, stirring until well blended. Cover and bake at 325° for 2 hours; remove from oven, and stir in remaining vinegar. Bring to a boil over medium heat, stirring frequently. Remove from heat; remove and discard bay leaf.

  4. Serve stew immediately over hot buttered noodles.

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