Flemish Beef and Beer Stew
(Carbonnades a la Flammande)
Carbonnades are made with bacon and dark-colored beer. This is delicious over
hot, buttered egg noodles.
- 1 (1 1/2 pound) boneless beef chuck or round steak, 1 inch thick
- 1/4 pound
- 4 medium onions, sliced
- 1 clove garlic, chopped
- 3 tablespoons all-purpose
- 1 cup water
- 1 (12 or 16 ounce) can light or dark beer
- 1 bay leaf
- 1 tablespoon packed brown sugar
- 2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon vinegar
- Minced parsley
- Hot cooked
- Cut beef into 1/2-inch slices; cut slices into 2-inch strips.
- Cut bacon into
1/4-inch pieces; fry in Dutch oven until crisp. Remove bacon with slotted spoon;
drain. Pour off fat and reserve.
- Cook and stir onions and garlic in 2 tablespoons
of the reserved bacon fat until onion is tender, about 10 minutes. Remove onions.
- Cook and stir beef in remaining bacon fat until brown, about 15 minutes.
- Stir in flour to coat beef; gradually stir in water.
- Add onions, beer, bay leaf,
brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary.
Heat to boiling; reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours.
- Remove bay leaf.
- Stir in vinegar; sprinkle with bacon and parsley.