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| Carbonnade Beef and Beer Stew |
Carbonnade Belgian pork stew recipe, with pork, onions, and Belgian ale, and seasoned with bay and thyme.
Ingredients :
- 3 half of lbs chuck roast, cut into 1-inch portions
- Salt and freshly ground black pepper
- four Tbsp butter, divided 2 Tbsp and 2 Tbsp
- three medium yellow onions sliced approximately 1/4 inch thick (approximately eight cups)
- 3 Tbsp all-reason flour
- 1 half of cups chook or red meat broth
- 1 1/2 cups (12 ouncesbottle) Belgian beer
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 Tbsp whole grain mustard
- 1 Tbsp brown sugar
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 3H45M |
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Notes :
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