Really good, nice change from the ho-hum beef stew. Made it to the recipe but added sauteed mushrooms and baby carrots. Served it on spaetzel with a green salad. Husband agreed, it was delicious.
Carbonnade à la Flamande
A classic Belgian dish, this stew features beef and onions in a beer-laced broth. We used Newcastle Brown Ale; for more authentic flavor, try dark Trappist beers from Chimay or Orval.
Yield: 8 servings (serving size: 1 cup)
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Amount per serving
- Calories: 328
- Calories from fat: 24%
- Fat: 8.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.5g
- Protein: 41.1g
- Carbohydrate: 19.1g
- Fiber: 1.2g
- Cholesterol: 67mg
- Iron: 4.2mg
- Sodium: 448mg
- Calcium: 46mg
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
- 2 strips bacon, diced (uncooked)
- 2 cups chopped onion (about 2 large onions)
- 1 tablespoon chopped garlic
- 1 (14-ounce) can less-sodium beef broth
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme
- 2 bay leaves
- 1 (12-ounce) bottle dark beer
- 2 tablespoons chopped fresh parsley
- 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 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
- Add onion and garlic to pan; sauté 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 (through beer); bring to boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
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