carbonnade flamande

Name: Carbonnade Flamande
Prep time: 30 min
Cook time: 2 h
Yield: 4
Ingredients: 2 pound(s) beef chuck cut in 1" pieces; 1/4 cup(s) flour; 1/4 teaspoon(s) pepper; 1 1/2 teaspoon(s) salt; 1 - bay leaf; 2 teaspoon(s) monosodium glutamate; 1/4 cup(s) butter or margarine; 4 medium onions, sliced; 12 ounce(s) beer; 2 tablespoon(s) finely chopped parsley; 1/4 teaspoon(s) dried thyme

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Recipe by

Marlene Fields

@maggie325

Walla Walla, WA

This is a recipe that my Aunt Mary shared with my Mom and Mom shared with me. We love it. It's survived a few generations. The recipe calls for monosodium glutamate, but I never use it. I like to add sliced mushrooms to this and serve it all over wide noodles for a switch.

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(1 rating)

yield 4 serving(s)

prep time 30 Min

cook time 2 Hr

Ingredients For carbonnade flamande

2 lb

beef chuck cut in 1" pieces
1/4 c

flour
1/4 tsp

pepper
1 1/2 tsp

salt
1

bay leaf
2 tsp

monosodium glutamate
1/4 c

butter or margarine
4 md

onions, sliced
12 oz

beer
2 Tbsp

finely chopped parsley
1/4 tsp

dried thyme

How To Make carbonnade flamande

1
Combine flour, salt, pepper and monosodium glutamate. Roll meat pieces in the mixture.

2
Melt butter in a skillet. Add onions and cook until tender, but not brown. Remove onions; add beef and brown on all sides. Return onions to beef; add beer and remaining ingredients.
3
Cover and cook over low heat for 2 hours or until meat is tender. If more liquid is needed, add more beer.
4
Serve hot with mashed potatoes or noodles.
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carbonnade flamande

Ingredients For carbonnade flamande

How To Make carbonnade flamande

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