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Carbonnade à la Flamande

Randy Mayor
Yield 8 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 328
  • caloriesfromfat 24 %
  • fat 8.8 g
  • satfat 3.9 g
  • monofat 3.2 g
  • polyfat 0.5 g
  • protein 41.1 g
  • carbohydrate 19.1 g
  • fiber 1.2 g
  • cholesterol 67 mg
  • iron 4.2 mg
  • sodium 448 mg
  • calcium 46 mg

How to Make It

  1. Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.

  2. 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.

  3. Add onion and garlic to pan; sauté 5 minutes or until tender.

  4. 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.