Carbonade Flamande (Belgian Beef Stew)

Carbonade flamande is beef braised in dark ale that has a sweet and sour kind of flavor and just a hint of the yeasty bitterness of the ale.

Ingredients

• 2 lbs. beef chuck, cut into 1-inch cubes

• 3 cups (about two 12-oz bottles)Belgian brown ale

• Neutral flavored cooking oil

• Unsalted butter

• 2 slices bacon, diced

• 2 medium onions, diced

• 2-3 bay leaves

• 4 whole cloves

• 1-2 twigs fresh thyme

• 1 tsp. black peppercorns

• Several slices of mild dark brown bread (eg., not pumpernickel)

• Dijon mustard

• 1 cup beef stock or 1 cube beef bouillon (I use 1 Tbsp. Better Than Bouillon Beef Base or beef demiglace if I have that)

• Sea salt, to taste.

Preparation

Tie up the thyme, cloves, bay leaves and peppercorns into a bit of cheesecloth.

In a dutch oven or deep saute pan, heat up 1 Tbsp. butter and 1 Tbsp. oil and brown the beef pieces well on all sides over medium high heat. Work in batches to avoid overcrowding. Remove and set aside.

Brown the bacon in the dutch oven, then add the onions and cook until they're soft.

Add the beef back to the pot along with the beer, beef stock, and the spices tied up in cheesecloth. Bring to a boil, stir with a wooden spoon, scraping up any brown film in the pan, then reduce heat to a slow simmer.

Cover the stew with a single layer of the bread slices after "buttering" the down-facing side with Dijon mustard.

Simmer the stew for about an hour and then start testing the beef every 15 minutes or so, until it is fork tender and just barely holding together.

Remove the cheesecloth with the spices, dish into bowls with a parsley garnish and serve with a side of frites.

Full printable rcipe at http://ift.tt/1Scts20

bon appetit