Better Drinking

As promised, here's one of the recipes from the Belgian tasting. Excellent stuff - thanks Susan!

Carbonnade Flamande (Belgian Beef Stew)

4 pounds lean beef stew meat
3 tablespoons all-purpose flour
4 tablespoons duck fat (or olive oil, but duck fat is SO much better!)
2 tablespoons fresh chopped thyme
2 tablespoons ground sage
2 tablespoons fresh chopped rosemary
Salt and Pepper to taste

Cube stew meat into 1.5” squares. Season liberally with thyme, sage, rosemary, salt and pepper.

Heat 1 tablespoon of fat in a heavy cast-iron skillet over medium-high heat.

Add one-third of stew meat to skillet and sear all sides. After meat is well browned (about 6 minutes), add 1 tablespoon flour to meat and stir well, browning flour. Remove meat and place in a Dutch oven or other large casserole dish. Repeat process until all meat is done, adding 1 tablespoon of oil per batch. It is important to sear the meat well over a medium-high heat; this browning process will give the stew its robust, meaty flavor.

After all meat has been transferred to the Dutch oven, heat the last tablespoon of oil in the skillet, adding:

3 large sweet onions (about 4 lbs.) peeled and sliced thinly.
6 cloves garlic, minced
1 rib celery
1 carrot, peeled

Reduce heat to medium and cook until onions are soft and caramelized, about 15 minutes. Add:

1½ tablespoons sugar to the onions, and continue cooking 5 more minutes.

Add:

14 oz. beef broth
2 750-ml bottles Ommegang Belgian-style Abbey Ale (Reserve yourself a glass to enjoy while you cook, and pour the rest in the pot!)
4 bay leaves to the skillet. Deglaze and bring mixture to a boil.

Add entire contents of skillet to the Dutch oven. Simmer, covered, over medium heat until beef is tender and pierces easily with a fork, about 90 minutes. Remove and discard celery rib, carrot, and bay leaves. Stir in:

1 tablespoon Dijon Mustard
1 tablespoon red wine vinegar

Simmer, uncovered, until reduced to sauce consistency.

Prepare and refrigerate a day ahead for better flavor. Serve warm with mashed potatoes, baguette, and a Belgian Dubbel.

Serves 6.