I have successfully made Carbonade a la Flamande for many years
but, IMHO, it requires long slow cooking, an unlikely large
amount of onions and lager beer. I don't think Guinness, a
medium onion, molasses and "simmer until tender", as I saw
recently in r.food.recipes are the way to go. I don't have a
slow cooker but I would think that might be an ideal way to make
it.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Fri, 13 Apr 2007 15:00:24 -0400, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

>I have successfully made Carbonade a la Flamande for many years
>but, IMHO, it requires long slow cooking, an unlikely large
>amount of onions and lager beer. I don't think Guinness, a
>medium onion, molasses and "simmer until tender", as I saw
>recently in r.food.recipes are the way to go. I don't have a
>slow cooker but I would think that might be an ideal way to make

I'd have to agree with you. Traditionally, it's made with equal parts
onions and beef. I've never heard of adding molasses either, although
my recipe calls for a bit of sugar, which I guess serves more or less
the same purpose. This is the tried and true recipe we love; it's in
pretty regular rotation around here during the winter months. I serve
it with a big chunk of warm, crusty bread and, of course, more beer.
<g>

Carbonnades Flamandes

3 1/4 pounds beef rump or chuck roast
4 tablespoons cooking oil
2 slices bacon; diced
3 pounds onions; thinly sliced
1 cup beef broth; (canned is ok)
1 pint beer; more if needed later
2 teaspoons sugar
2 tablespoons parsley; chopped
1 bay leaf
1/2 teaspon thyme
2 teaspoons salt
4-5 grinds pepper
2 tablespoons cornstarch
3 tablespoons tarragon vinegar
6-8 medium potatoes; boiled, halved, peeled
1/4 cup chopped parsley for garnish; up to 1/2 cup

Trim meat and cut into 3/4x2x4 inch pieces; brown in oil. Reduce heat
and cook bacon until barely crisp and not too brown. Saute onions
until limp and golden. Add broth, beer, sugar, and seasonings, up to
the cornstarch. Simmer, covered, 1 1/2 to 2 1/2 hours until meat is
tender (rump takes longer.) Add more beer, if needed during cooking.
Degrease the stew and check seasonings. Mix cornstarch and vinegar and
add to the stew. Cook 10 minutes until thickened. Add potatoes,
garnish with parsley.

Notes: This is wonderful!

Source: _Glorious Stew_ by Dorothy Ivers

Yield: 6 servings

Regards,
Tracy R.