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carbonnade flamande

(1 rating)
maggie325 avatar
Recipe by
Marlene Fields
@maggie325
Walla Walla, WA

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.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 2 Hr

Ingredients For carbonnade flamande

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

How To Make carbonnade flamande

  • 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.
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