Carbonnade Flamande (Flemish Beef Stew)

Carbonnade Flamande (Flemish Beef Stew)

Yummy with mashed potatoes, rice or noodles.  It's also good cooked in the crockpot after browning the meat.  I don't remember where I found this recipe but I've been making it since the early 1980's and I was probably inspired to try it because we have Flemish ancestors. Cathy

4 slices bacon, cut into 1' pieces

3 large onions, sliced

3 lbs beef for stew, cut into 2' chunks (I use a chuck roast & cut it up myself)

2 Tbsp all-purpose flour

1 12-oz can beer

1/2 cup water

1 beef bouillon cube

1 small bay leaf

2 tsp sugar

3/4 tsp salt

1/4 tsp thyme

1/8 tsp pepper

2 Tbsp red wine vinegar (I always leave this out - by the time I take it out of the oven it smells so good I forget about adding the vinegar...and it tastes just fine without it!)  

In a large skillet over medium heat, cook the bacon until browned; remove with a slotted spoon to a 3-quart casserole.  In drippings left in the skillet, cook the onions until tender and lightly browned, stirring frequently.  With slotted spoon, remove these to the casserole.  In remaining drippings over medium-high heat, cook beef chunks, a few pieces at a time, until well browned (adding salad oil if necessary), removing pieces to casserole as they brown.  In the same skillet over medium heat, into an additional 2 Tbsp hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown.  Gradually stir in beer and water; cook until sauce is slightly thickened.  Stir in bouillon, bay leaf, sugar, salt, thyme and pepper.  Pour sauce into casserole; mix well.  Bake, covered, in 350~ oven 1 3/4 hours or until meat is fork tender, stirring occasionally.  Spoon off fat from sauce in casserole.  Discard bay leaf.  Stir in wine vinegar (if you remember!).  Serves 8.