Carbonade Flamande

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I lived in Belgium for 6 years and learned to make a great Carbonade.
Two things are a little different from this excellent recipe:
The Belgians use a lighter beer ( Stella Artois not as bitter and, just before cooking the dish in the oven, they put a thick slice of white bread, covered with dijon mustard, on top of the meat...it thicken the sauce while cooking...
Good luck!

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i had to add cornstarch to this recipe in order to thicken the entire stew, and i recommend tying together some fresh herbs [parsley, thyme, bay leaf] and letting them simmer with the stew, but not for too long otherwise the flavor becomes overwhelming. otherwise the meat was tender, and that was pleasant.

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this is a great heart healthy recipe!
thundercloud2
western ny

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A fantastic dinner party recipe, raves and applause, it isn't difficult and the taste is wonderful.