Time to go Stew Crazy!

Even in Southern California the temperatures are teasing us with little hints of Fall! (of course you have to watch out – seems just as you drag out your down comforter you are folding it back up and turning on the air conditioner again darnit!!!)

But its stew time again, that wonderful one dish meal that actually tastes better the next day. Knowing I had a hectic work schedule coming up, I made a big batch last Sunday and we ate if Monday and Tuesday. Love coming home and knowing this is ready to throw on the stove!

I ad lib a bit to this recipe, of course, adding some potatoes, maybe some peas. The most important thing is to really carmelize the onions and to use dark beer!!! Oh and have a glass of red wine standing by – absolutely delicious!
Bon Appetit!

CARBONNADES FLAMANDES (beef stewed in beer)

1 tbsp. vegetable oil
3 lbs. boneless chuck cut into 2″ cubes
7 tbsp. butter
3 large onions, peeled and thinly sliced
3 tbsp. flour
1 1/2 cups beef stock
1 1/2 cups dark Belgian beer
2 bay leaves
2 sprigs thyme
2 tbsp. brown sugar
2 tbsp. red wine vinegar
Salt and pepper

1. Heat oil in a large heavy bottomed pot over medium/high heat. Working in batches, add meat and cook until well browned all over, about 5 mins per batch.

Transfer meat to a bowl and set aside.

2. In same pot, reduce heat to medium and melt 4 tbsp. of butter and add the onions. Cook, stirring occasionally until deep golden brown about 35-40 minutes. Transfer to bowl with meat and set aside.

3. Add remaining 3 tbsp. butter to pot and immediately add the flour and cook, stirring constantly until brown about 2 minutes. Add the stock and beer, scraping up the browned bits stuck to the pot.

4. Return meat and onions and any accumulated juices to the pot. Add bay leaves, sugar and thyme, vinegar and salt and pepper. Reduce heat to medium-low and simmer partially covered until meat is tender and sauce is thick and velvety about 1 1/2 – 2 hours. Remove bay leaves and thyme before serving.