The Essential New York Times Cookbook: Classic Recipes for a New Century
Carbonnades A La Flamande (Flemish Beef and Onion Stew)
Page 515
Cuisine: Dutch/Belgian | Course Type: Main Courses
(1 review)
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Recipe Reviews
donnakay from Snohomish, WA
Wonderful Stuff! Per Amanda's notes, I upped the number of garlic cloves and increased the thyme. I also used boneless beef short ribs in place of the boneless beef chuck. The beer I used was a bottle of Red Hook ESB. I served this over polenta. This was the celebration dinner for our 38th anniversary.....my husband loved it! The leftovers were terrific as well.
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