Carbonade Flamande Stew
Carbonade Flamande Stew
Rating: (1 rated)
  • 1 kg (2 lb) flank steak, cut into 4 pieces
  • 30 ml (2 tbsp) olive oil
  • 4 large onions, thinly sliced
  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) all-purpose flour
  • 1 bottle 341 ml red or dark beer
  • 125 ml (1/2 cup) chicken broth
  • 30 ml (2 tbsp) brown sugar
  • 30 ml (2 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • Salt and pepper
  • Preparation
  • In a large skillet, brown the meat in the oil. Season with salt and pepper. Transfer to a slow cooker. Set aside.
  • In the same skillet, brown the onions in the butter. Season with salt and pepper. Sprinkle with the flour and mix well. Add the beer and bring to a boil while stirring. Transfer to the cooker and add the remaining ingredients. Mix well.
  • Cover and cook at low temperature for 5 hours. Adjust the seasoning.
  • Serve with mashed potatoes.
  • Description
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