Belgium beef stew (Carbonnade flamande)

 

4 servings

Cut into 1½-inch and coat in seasoned flour:
- 2 pounds boneless beef: chuck, etc.

Sauté slightly in:
- 1 tablespoon butter
- ¼ cup thinly sliced onions

Put them to one side. Add:
- 1 tablespoon butter
and brown the floured meat. Drain off any excess fat.

Combine and bring to a boil:
- 1 cup dark beer
- 1 pressed clove galic
- ½ teaspoon sugar

Pour over the meat and onion mixture.
Cover and simmer 2 to 2½ hours.

To serve, garnish with:
- Parsley or dill new potatoes


Belgium beef stew on video click here

BON APPETIT