Beef Veal: Carbonnade 05 by Recipe Cottage

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	Carbonnade 05

		Carbonnades a la Flamande 3 lb chuck steak, 1/2" thick 2 Tbsp plain flour 1 1/2 lb onions, sliced 1/2 pint beef stock 1 Tbsp brown sugar 2 tsp red wine vinegar salt pepper 2 Tbsp olive oil 4 clove garlic, crushed 1 pint beer 1 bouquet garni 1 Tbsp parsley, chopped Cut the steak into 4"x2" strips. Season the flour and use to coat the meat. Heat the oil in a large pan, add the meat and fry until lightly browned on all sides; remove from the pan. Add the onions to the pan and cook until golden brown. Return the meat to the pan and add the garlic, beef stock, beer and salt and pepper to taste. Bring to the boil then add the sugar and bouquet garni. Transfer to a casserole and cook in a preheated, moderate oven (Gas Mark 3) for about 2 1/2 hours, until the meat is very tender. Remove the bouquet garni and stir in the vinegar. Transfer to a warmed serving dish and sprinkle with parsley. Serve with buttered noodles.