Carbonade Flamande

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

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