Beef And Beer Stew

Carbonnade Flamande or Beef Carbonnade

Beef cooked in beer is a delicious dish of beef steak cooked in beer which gives it a very tasty sauce or gravy This is the time to use up cuts of beef that are not the best, this recipe transforms them into tasty, succulent bites.

It is found in northern France as it came originally from Belgium and is one of the most appetizing dishes you can make.

Often cheaper cuts of beef are used but it is much better made with skirt and cut into good size pieces.

It is a warming and satisfying meal and of course lovely with a glass of beer to wash it down.

What To Serve With This Dish

It can be served with:

• small boiled potatoes
• but it works equally well with pasta or noodles.

Other Recipes Like This One

• You may be familiar with this dish, but there are as many variations as there are cooks! Here's another yummy version Beef Bourguignon!
• French Beef Stew Recipe is great for family meals and entertaining,

📖 Recipe

Beef And Beer Stew or Beef Carbonnade

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• Author: Judith Coates

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Description

Beef carbonnade as it is sometimes called, is a delicious dish of beef steak cooked in beer which gives it a very tasty sauce or gravy.

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Ingredients

Units USM Scale 1x2x3x

• 2 ½ pounds (1.3kg) beef steak, shin beef or thick skirt
• 2 tablespoon olive oil
• 8 ounce onions, roughly chopped
• 1 bouquet garni
• Salt and pepper to taste
• 1 tablespoon sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon plain flour
• 1 tablespoon butter
• half a pint beer

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Instructions

1. Cut the beef into thick strips about 2ins long.
2. Heat the oil or fat in a heavy  bottomed pan and seal the beef strips for a few minutes on each side.
3. When all are sealed, place on a warm plate.
4. Soften the onions in the pan for a few minutes without browning them.
5. Put the meat back in the pan.
6. Add the beer and, if needed, add some water to cover the meat.
7. Season with salt and black pepper and add the bouquet garni.
8. Cover with a lid and bring to boiling point; at this stage you can either reduce the heat and simmer for an hour on top of the cooker or place in a moderate oven for an hour until cooked.
9. When the meat is cooked, remove and place in a warm dish.
   

   To Make The Sauce

   - Heat the vinegar with the sugar in a small saucepan until it bubbles and forms a dark caramel.
   - Stir in two tablespoons of boiling water and then add this mixture to the pan, this gives it a good color.