Carbonade Flamande

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

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