Carbonade Flamande

Name: Carbonade Flamande
Yield: Serves 6
Ingredients: 350 ml/12 fl oz Belgian blond beer; 100 ml/3½ fl oz beef stock; 1 kg/2 lb 2 oz stewing steak, cut into 4 cm/1½ inch cubes; 2 tablespoons red-wine vinegar; salt and freshly ground black pepper; 25 g/1 oz plain flour; 2 teaspoons English mustard powder; 2–2½ tablespoons beef dripping; 4 onions, thinly sliced; mashed potatoes, to serve; 1 tablespoon Dijon mustard; 4 parsley leaves, stalks and, if possible, roots, too – all tied together in a piece of cheesecloth; 3 sprigs of thyme; 1 sprig of celery leaves; 2 bay leaves; 1 bouquet garni; 1 tablespoon brown sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

I wouldn’t want to be a Belgian. Tintin was always inferior to Asterix, and Poirot dreamt up by an English Dame. OK, so Jean-Claude Van Damme is a kick-ass legend. And they’re good with mussels, chips and beers. And feeding those great bloated Eurocrats who infect the EU. But please don’t bang on about their chocolates. They all taste the same – overbearing and smugly rich. Still, their beer’s alright. Choose a decent one for this dish, something with a bite of bitter. A go

Ingredients

Starter
Main course

Ingredients

Method