Belgian Stew

February 5, 2012

Carbonades a la Flamande. Bake 2 hours in covered 6-8qt cast iron casserole, 325°

In large cast iron frying pan, prepare meat. Dredge beef in flour mixture, brown meat in batches using 1/2 C oil. Move browned beef to casserole.

  • 4 lbs lean beef cut into 1/2″ cubes
  • 1/2 C flour

Brown onions & garlic in frying pan. Move to casserole

  • 2 lbs onions either chopped or thin sliced wedge shape.
  • 6 garlic cloves minced

Add liquids to frying pan to loosen bits, add to casserole.

  • 2 1/2 C consome broth (2 – 10.5 oz cans)
  • 3 Tb dark brown sugar
  • 1/4 C red vinegar
  • 2 tsp fresh thyme
  • 2 small bay leaves
  • 1 TB salt fresh black pepper

Add beer to casserole ( 3C or 2-12oz Chimay ale). Add 1/2 C chopped parsley.

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