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Jul 29, 2014

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Carbonnade

This classic stew is Belgium's answer to French beef stew with red wine. Less acid and far more mellow, it's the kind of dish you can make your own. Add vegetables that you like in a stew. Just remember that it has to simmer for hours, preferably all day, to truly blend and be tender.

  • 1 pound beef cubes, chuck or round, generally lean
  • 1/4 cup flour that has been salted and peppered
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 garlic cloves, whole
  • 1 bay leaf
  • 1 sprig thyme, fresh
  • 1 sprig rosemary, fresh
  • 1 cup beef broth
  • 2 cups (or bottles) dark beer

    Heat a crock pot if that is the preferred method of cooking. Heat oil in a heavy bottomed skillet. Dredge the beef in the flour. Brown the beef in the oil. As it browns, remove it and place in a crockpot. Add the onion, garlic, carrots, bay leaf, thyme, broth and beer. Simmer on low in the crockpot all day until it has melded into a stew. Or, simmer on the stove. Serve with mashed potatoes.

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