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Carbonnade à la Flamande

  • 8servings
  • 328calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour (about 3 1/3 ounces)

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon black pepper

  4. 1/8 teaspoon ground nutmeg

  5. 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes

  6. 2 strips bacon, diced (uncooked)

  7. 2 cups chopped onion (about 2 large onions)

  8. 1 tablespoon chopped garlic

  9. 1 (14-ounce) can less-sodium beef broth

  10. 1 cup water

  11. 2 tablespoons brown sugar

  12. 2 tablespoons red wine vinegar

  13. 2 tablespoons tomato paste

  14. 2 tablespoons Dijon mustard

  15. 1 teaspoon fresh thyme

  16. 2 bay leaves

  17. 1 (12-ounce) bottle dark beer

  18. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.

  2. Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.

  3. Add onion and garlic to pan; sauté 5 minutes or until tender.

  4. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients (through beer); bring to boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

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