Name: Flemish Carbonade
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: ¼ cup (40 g) unbleached all-purpose flour; 2.5 lb (1.2 kg) sliced beef top round; 3 tbsp (45 ml) vegetable oil; 1/4 cup (55 g) butter; 6 onions, sliced; 2 bottles (341 ml each) pale or amber microbrasserie beer; 3 tbsp (45 ml) honey; 3 tbsp (45 ml) Dijon mustard; 2 tbsp (30 ml) red wine vinegar; 1 tsp dried thyme; 2 bay leaves

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a shallow bowl, place the flour. Dredge the beef slices in the flour.
- In a large ovenproof saucepan, heat the oil and half (2 tbsp) of the butter over medium-high heat. Brown a few slices of beef at a time. Season with salt and pepper. Set aside on a plate. If necessary, clean the bottom of the pan to remove any accumulated flour bits.
- In the same saucepan, brown the onions in the remaining butter. Add the remaining ingredients and the reserved meat. Season with salt and pepper. Bring to a boil.
- Bake for 2 hours or until the meat is tender. Adjust the seasoning. Serve with mashed vegetables, if desired.

Flemish Carbonade

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Ingredients

Preparation

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