Serves 4-6
- Heat the oil in a heavy-based saucepan and brown the beef until golden. Add the onions and bacon and sauté for about 2 minutes, then remove with a slotted spoon into a large casserole dish.
- Stir the flour into the same saucepan, gradually add the stock, wine vinegar and beer and bring to the boil, stirring until slightly thickened. Stir in the bay leaf, sugar, thyme and seasoning, then pour the sauce over the meat. Cover and bake in a preheated oven at 180 °C for about 1˝ hours. Serve with boiled potatoes or rice.
Beef Carbonnade is a traditional Belgian dish with a
beer-based sauce. The beer not only tenderizes the
beef, but also creates an extremely succulent stew.
2 Tbsp
(30 ml) cooking oil
750 g goulash cubes
250 g (about 10) pickling onions, peeled
125 g rindless streaky bacon, chopped
3 Tbsp (45 ml) cake flour
2 Tbsp (30 ml) red wine vinegar
340 ml can beer
1 bay leaf
2
Tbsp (30 ml) sugar
2 tsp (10 ml) chopped fresh thyme or ˝ tsp (3 ml) dried
salt and freshly ground black pepper to taste
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