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Print this Recipe    Carbonnade 06

Carbonnade a la Flamande
Beef Braised in Beer, Belgian Style

2 Tsbps unsalted butter
2 Tbsps olive oil
2 lbs bottom or top round of beef, cut into 1 1/2 cubes
3 slices lean bacon, coarsely chopped
3 medium onions, coarsely chopped
1 garlic clove, minced
2 Tbsps flour
1 cup rich beef broth
2 cups beer
1 bay leaf
1/4 tsp dried thyme

In a frying pan, over medium heat, heat the butter and oil. Add
the beef and brown evenly, sprinkling with salt and pepper (add
more butter and oil if needed). Transfer the meat to a flame proof

Pour off any fat from the frying pan., add the bacon, and cook over
medium heat 3 minutes. If more than 3 Tbsps of fat have been
rendered, pour all but that amount. If less, add a little butter.
Stir in the onions and garlic and cook 4 minutes, or until soft.
Do not brown. Blend in the flour, then gradually add the beef broth
and beer, stirring constantly, scraping up the browned-on bits from
the bottom, until the sauce is well blended and starts to thicken.
Pour into casserole over over the meat. Add the bay leaf and thyme.

Bring to a boil on top of the stove. Transfer to a 325F preheated
oven and cook, covered, for 2 hours, our until tender. Taste for
seasoning. Discard bay leaf.

Serves 4 to 6.


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