Carbonnade à la Flamande from The New Best Recipe, All-New Edition with 1,000 Recipes (page 544) by Cook's Illustrated Magazine

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Notes about this recipe

  • Delys77 on February 10, 2025

    Very nice recipe for carbonnade. I used beef short ribs and cooked for closer to 2.5 hours at 300 and they were lovely and tender with great flavour. I used a Chimay Bleu and went with one bottle (330 ml) so it was about half and half beer and stock. I would say it is the slightest touch sweet for our taste so I would but back to half the brown sugar. Very easy and yields a lovely cold weather stew.

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