Carbonnade la Flamande

Carbonnade la Flamande
Photo by Randy Mayor

Ingredients

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons tomato paste
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped garlic
  • ½ teaspoon salt
  • 1 cup water
  • + 11 more ingredients
    • 1 teaspoon fresh thyme
    • 2 tablespoons Dijon mustard
    • 2 bay leaves
    • 1 (14-ounce) can less-sodium beef broth
    • ½ teaspoon black pepper
    • 2 ½ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
    • ¾ cup all-purpose flour (about 3 1/3 ounces)
    • 2 tablespoons brown sugar
    • 1 (12-ounce) bottle dark beer
    • 2 cups chopped onion (about 2 large onions)
    • 2 strips bacon, diced (uncooked)

Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.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.Add onion and garlic to pan; sauté 5 minutes or until tender.Retu...

View full recipe at My Recipes

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