Stoofvlees (Carbonade à la flamande in French)
Recipe from: My friend Marijke
1 kilogram of stew meat chopped into 1 inch cubes
2 onions chopped
4 T unsalted butter
2 sprigs thyme
2 bay leaves
1 T vinegar
1/3 c flour
33 cl dark Belgian beer
1 slice of white bread with mustard (or a few small baguette slices, shown above)
salt and pepper to taste
Melt 2 T butter in a dutch oven. Add 1 batch of beef, browning each side about 1-2 minutes per side. Set aside in a bowl. Add 1 more T of butter and brown the second batch of beef, set aside. Repeat until all beef is browned. In dutch oven, caramelize the onions over low heat with cover on for about 10 minutes. Pour 1 T of vinegar over the onions. Add beef, thyme, bay leaves and flour. Stir together about 2 minutes. Pour in beer. Add water if needed to cover stew meat. Salt and pepper. Cook on low heat about 3 hours. Serve with boiled potatoes and carrots or frites. Top with fresh parsley for serving.
And all mixed together for tomorrow's leftovers. I can barely wait.
This is the furball we are babysitting. We took her on a long walk while the stew slow cooked and she is all tuckered out.Pin It