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Carbonnade de Boeuf à la Flamande
Beef Stew with Beer
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
This was once a dish of grilled meat, flavoured with mustard - the name ‘carbonnade’ comes from ‘charbon’ meaning coals. Nowadays the beef is cooked in the oven as a stew, with beer. In the North, a hot white mustard is used for the croütes rather than the milder mustard from Dijon.
Ingredients
| oil |
Method
Set the oven at hot (200°C/400°F). Heat half the oil with the butter in a frying pan, add the beef slices and brown them well over high heat; if necessary, brown them in two batches.
Heat the remaining oil in a flameproof casserole. Add the onions and cook over a low fire, stirring often, for 15 minutes or until soft. Raise the heat and brown the onions slightly; then stir in the flour.