| This French stew recipe, known as carbonnade, | | | | Slice the stew beef into pieces about 1 inch by 1 inch. |
| comes from the north of France in a region that is | | | | Peel and slice the onions. Peel the garlic. |
| called Flanders. Flanders blends somewhat seamlessly | | | | Heat two tablespoons of olive oil in a Dutch oven or |
| with Belgium to the north, and although there is a | | | | other sturdy pot. Add the sliced beef and brown it |
| political boundary, the cultural and gastronomic | | | | on all sides. Sprinkle the meat with salt and pepper. |
| boundary is not so evident. | | | | You may have to do two batches depending on how |
| There is a lot of great eating in Flanders, and the | | | | large your pot is. Remove the meat and pour off the |
| cuisine is quite distinct from other regions of France. | | | | juices (reserve these). |
| Flanders is home to one of the most popular of all | | | | Add one more tablespoon of olive oil to the pot, and |
| dishes in France: the steak frites (steak and French | | | | add the onions. Cook the onions for 15 minutes on |
| fries). | | | | low to medium heat, stirring frequently. You want the |
| In this French stew recipe, beef is slowly braised in | | | | onions to brown slightly and caramelize a bit. |
| beer. What beer you use will effect the outcome, | | | | After 15 minutes, stir in the crushed garlic, sugar, and |
| and you may want to try the recipe several times to | | | | vinegar and cook for 2 more minutes. Sprinkle the |
| come up with your personal favorite. A good bet is | | | | flour on top of the onions and stir to coat thoroughly. |
| to use a light beer such as a pilsner the first time. | | | | Add the meat and juices back to the pot. |
| Watch out for dark beers, which may add interesting | | | | Pour the beer on top of the meat, add the bouquet |
| flavor, but risk to turn the stew bitter. | | | | garni (or thyme and bay leaves), and stir everything |
| Carbonnade de boeuf | | | | to mix. |
| - 2 pounds stew beef | | | | Cover the pot and simmer the stew on low heat for |
| - 4 large onions, sliced | | | | two hours or more. The stew should be just barely |
| - 2 cloves garlic, crushed | | | | bubbling as it cooks. Towards the end of the cooking |
| - 3 tablespoons olive oil | | | | time season to taste with salt and pepper. Remove |
| - 2 tablespoon sugar (raw or light brown) | | | | the bouquet garni (or bay leaves) before serving. |
| - 1 tablespoon wine vinegar | | | | If you wish you can place slices of mustard slathered |
| - 2 tablespoons flour | | | | French bread on top of the stew about half way |
| - 2 cups of beer | | | | through the cooking time. This will melt into the stew |
| - bouquet garni (or use 1 teaspoon thyme and two | | | | and add flavor and texture. |
| bay leaves) | | | | Makes 6 servings. (Leftovers are no problem - this |
| - (optional: 4 slices slightly stale French bread spread | | | | French stew recipe tastes great reheated the next |
| on both sides with 2 tablespoons French mustard) | | | | day). |
| - salt and pepper | | | | |
