Carbonnade A' La Flamande

Total Time: 26 mins Preparation Time: 25 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 2 1/2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
• 2 slices bacon, diced, uncooked
• 2 cups chopped onions (about 2 large onions)
• 1 tablespoon chopped garlic
• 1 (14 ounce) can reduced-sodium beef broth
• 1 cup water
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons dijon mustard
• 1 teaspoon fresh thyme (or 1/2 tsp. dried)
• 2 bay leaves
• 1 (12 ounce) bottle dark beer (newcastle brown ale is suggested, for more flavor use a darker beer)
• 2 tablespoons chopped fresh parsley

Recipe

• 1 combine first 5 ingredients in a large zip-top plastic bag. seal; shake to coat.
• 2 heat a large dutch oven over medium-high heat. add bacon to pan; cook one minute. add beef mixture; cook 3 minutes or until browned. remove beef from pan.
• 3 add onion and garlic to pan; saute 5 minutes or until tender.
• 4 return beef to pan. stir in broth, scraping pan to loosen browned bits. add water and the next 7 ingredients; bring to a boil.
• 5 cover, reduce heat, and simmer 30 minutes. uncover and cook 30 minutes or until beef is tender. discard bay leaves. garnish with parsley.