Carbonade Flamande

Beer Stew

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 pounds lean chuck beef, cubed
  • ½ cup flour
  • 2 teaspoons


  1. Be sure meat is lean. Trim any tough skin from the pieces. Combine flour, salt, and pepper in a plastic or paper bag. Add the meat pieces and shake to coat them with flour.
  2. Put oil into a large kettle. Heat, and then add the meat. Brown meat on all sides. Add the ingredients through the beer and bring to a boil. As soon as it boils, reduce the heat to a simme