Beef and onions braised in beer (Carbonnades à la Flamande) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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Notes about this recipe

  • ashallen on October 12, 2019

    This is a great beef stew recipe - very tender, very flavorful, very beefy. I cut the beef into stew-size chunks vs. large slices as specified in the recipe - easier to trim away excess fat/membrane that way. The pots I've used have done a good job retaining moisture during the stew's time in the oven and so I always end up reducing the sauce to the desired consistency on the stovetop. Arrowroot produces a silky, smooth sauce but cornstarch is also great.

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