Belgian Beef Stew
Well, this is just fair but strays too far from a true Belgian stew - we are going back to our old recipe. Carbonnade should have belgian or similar ale and vinegar - not lemon juice.
Take lean stew beef, dredged in flour - brown and deglaze pan with broth, set aside.
Thick slices of regular onions (1.5 pounds) and 6 cloves of garlic crushed - brown on low heat until onions are caramelized - very dark and sweet. Add 2 cans beef broth, 2 tsp thyme, 2 bay leaves, 2 tbsp brown sugar, 2 tsps red wine vinegar and 16-24 ozs beer like Bass Ale.
Cook 2 hours at 325, take lid off for the last hour to thicken. Add 2 - 3 more tsp red wine vinegar and season with salt and pepper - serve over egg noodles.
50 users found this review helpful
Jan. 29, 2005