Carbonnade Flamande Recipe

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Carbonnade Flamande

Marlene Fields

By
@maggie325

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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Comments:

Serves:

4

Prep:

30 Min

Cook:

2 Hr

Ingredients

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 medium
onions, sliced
12 oz
beer
2 Tbsp
finely chopped parsley
1/4 tsp
dried thyme

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef