Carbonnade à la Flamande
INGREDIENTS 2 lb (907 g) chuck roast, cut into 2 in (5 cm) pieces 1 tsp (6 g) salt ½ tsp (1 g) pepper 2 Tbsp (16 g) flour 1 Tbsp (15 ml) olive oil 1 Tbsp (14 g) unsalted butter 1½ C (170 g) pearl...
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Ingredients
- 2 lb (907 g) chuck roast, cut into 2 in (5 cm) pieces
- 1 tsp (6 g) salt
- ½ tsp (1 g) pepper
- 2 Tbsp (16 g) flour
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (14 g) unsalted butter
- 1½ C (170 g) pearl onions, peeled
- 2 lg carrots, peeled and cut into ½-in (13-mm) slices
- 4 C (946 ml) low-sodium beef broth, divided
- 1 Tbsp (14 g) light brown sugar
- 1 Tbsp (17 g) tomato paste
- 2.6 oz (71 g) beef demi-glace
- 1½ C (355 ml) Oud Bruin beer
- 2 C (300 g) sm red potatoes, cut in half
- 8 oz (227 g) button mushrooms, cut in half
- 2 tsp (1.5 g) thyme, chopped
- 1 Tbsp (4 g) flat leaf parsley, minced
- 1–2 tsp (5–10 ml) cider vinegar
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