Carbonnade a la Flammande

From The New Best Recipe: All-New Edition

Cookbook

Author(s): Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere

Page 544

Cuisine: Dutch/Belgian

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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portugo

16 years ago

★ ★ ★ ★ ★ 3/5

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I was hoping this would be like the amazing carbonnade I had in Belgium, but without the red currant jelly, it's really just beef stew. (But still good beef stew.)

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