Carbonnade a la Flammande (Belgian Beef Stew)

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            FOOD FUNNY
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Rosemary Zwick seems determined to claim the title of Center of the
Bad Food Pun Universe for Cape Town, South Africa with this one:

A friend got some vinegar in his ear. Now he suffers from pickled
hearing.

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            TODAY'S RECIPE
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Here in the northern hemisphere it's the perfect time of year for some
hot and hearty stews, and I hope my readers in the southern hemisphere
will hold on to these recipes and try them in a few months. Most of
these dishes can be served as a one-dish meal, but as always, a loaf
of fresh bread and a green salad will make for a more satisfying and
nutritious meal.

Monday's Entree
Carbonnade a la Flammande (Belgian Beef Stew)

Tuesday's Entree
Country Captain Chicken

Wednesday's Entree
Mushroom Stew

Thursday's Entree
Pork Vindaloo

Friday's Entree
Thai Shrimp Curry

Beef, onions, and beer. It may sound like an odd combination, but
this classic Belgian stew demonstrates the natural affinity of these
simple ingredients.

Carbonnade a la Flammande (Belgian Beef Stew)

3 lbs (1350 g) beef stew meat, cut into 1-inch (3 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter or vegetable oil
2 lbs (900 g) onions, thinly sliced
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) beef or chicken stock
1 1/2 cups (375 ml) dark beer
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
1 Tbs (15 ml) brown sugar
1 Tbs (15 ml) cider vinegar

Season the beef generously with salt and pepper. Heat the butter in a
large, heavy pot over high heat and, working in 2 or 3 batches, brown
the meat. Transfer the beef to a bowl and set aside. Reduce the heat
to medium and add the onions to the pot and cook, stirring
occasionally, until lightly browned, 20 to 30 minutes. Add the garlic
and flour and cook for 2 to 3 minutes. Add the stock and bring to a
boil, stirring and scraping the bottom of the pot to dissolve the
brown bits and the flour. Add the remaining ingredients and the
reserved beef and bring to a simmer. Cover tightly and bake in a
preheated 300F (150C) oven until the beef is tender, 1 1/2 to 2 hours.
Serves 6 to 8.
Received on Mon Dec 6 06:16:47 2004