Slow cooker carbonnade Flamande from Falling Off the Bone by Jean Anderson

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Notes about this recipe

  • Cheri on November 09, 2011

    We liked this. I tweaked a bit. Added carrot chunks and sliced cremini mushrooms. Used a dark ale. Browning under the broiler worked pretty well and was easy cleanup. About an hour before it was done, I sprinkled a little instant tapicoa on top (as it looked like too much liquid), stirred in, and allowed to finish cooking. When I turned off the heat, it looked perfect. I cooled, and refrigerated until the next night. Sauce was a little lumpy the next day, but recovered with a microwave reheat. Extra day to blend flavors made it very tasty. I would grind up tapicoa to powder before adding the next time to improve the finished look of the sauce.

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