Belgian beef, beer, and onion stew (Carbonnade à la Flamande) from Cook's Illustrated Magazine, Nov/Dec 2004 (page 7)

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Notes about this recipe

  • anya_sf on January 16, 2019

    I had about 3 lbs chuck roast, which probably ended up closer to 2 lbs after trimming, but did not reduce the other ingredient quantities. I used chicken broth instead of beef, dried thyme instead of fresh, and a dark Austrian beer. Made a day ahead and reheated. Sauteed 1 lb mushrooms and stirred them in at the end. Served over egg noodles. The stew was delicious, with a thick, unctuous sauce.

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