Page 52 - One-Dish Meals

Carbonnades à la Flamande

This Belgian standard makes a hearty cold-weather dinner. It should be
prepared with a full-flavored dark beer to complement the sweet onions.
But in a pinch, use lager. Serve over egg noodles.
P R E P 45 minutes C O O K 2 hours 30 minutes M A K E S 8 main-dish servings

3 tablespoons olive or vegetable oil 1 ⁄4 teaspoon ground black pepper
2 pounds onions, thinly sliced 3 tablespoons all-purpose flour
1
4 slices bacon, chopped 1 can (14 ⁄2 ounces) beef broth
3 pounds lean boneless beef chuck, 1 bottle (12 ounces) dark beer
trimmed and cut into 2-inch (not stout)
pieces 1 ⁄2 teaspoon dried thyme
1 ⁄2 teaspoon salt
1 bay leaf

1. Preheat oven to 350°F. In 5-quart Dutch oven, heat 2 tablespoons oil
over medium-high heat. Add onions and cook until tender and browned,
20 to 25 minutes. Transfer onions to large bowl.

2. In Dutch oven, cook bacon over medium heat until browned; with slot-
ted spoon, transfer to bowl with onions.
3. Pat beef dry with paper towels; sprinkle with salt and pepper. Add half
of beef to bacon drippings in Dutch oven and cook over high heat until
well browned, using slotted spoon to transfer beef as it is browned to bowl
with bacon. Repeat with remaining beef.

4. Reduce heat to medium-high. Add remaining 1 tablespoon oil to Dutch
oven. Stir in flour until well blended and cook, stirring constantly, until
flour browns. Gradually stir in broth and beer. Cook, stirring constantly,
until sauce has thickened and boils.

5. Return beef mixture to Dutch oven; add thyme and bay leaf. Cover and
place in oven. Bake until meat is tender, about 2 hours 30 minutes. Skim
and discard fat from stew liquid; discard bay leaf.

E A C H S E R V I N G About 369 calories | 29 g protein | 14 g carbohydrate |
22 g total fat (7 g saturated) | 93 mg cholesterol | 574 mg sodium.

52 Casseroles & Oven Dishes