Carbonade Flamande Stew
Carbonade Flamande Stew
Ingredients
- 1 kg (2 lb) flank steak, cut into 4 pieces
- 30 ml (2 tbsp) olive oil
- 4 large onions, thinly sliced
- 30 ml (2 tbsp) butter
- 30 ml (2 tbsp) all-purpose flour
- 1 bottle 341 ml red or dark beer
- 125 ml (1/2 cup) chicken broth
- 30 ml (2 tbsp) brown sugar
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) Dijon mustard
- Salt and pepper
Instructions
- In a large skillet, brown the meat in the oil. Season with salt and pepper. Transfer to a slow cooker. Set aside.
- In the same skillet, brown the onions in the butter. Season with salt and pepper. Sprinkle with the flour and mix well. Add the beer and bring to a boil while stirring. Transfer to the cooker and add the remaining ingredients. Mix well.
- Cover and cook at low temperature for 5 hours. Adjust the seasoning.
- Serve with mashed potatoes.
Carbonade Flamande Stew