Carbonnades A La Flamande (Flemish Beef and Onion Stew)

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 515

Cuisine: Dutch/Belgian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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donnakay

12 years ago

★ ★ ★ ★ ★ 5/5

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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.

1 comment(s)

Queezle_Sister · 12 years ago

Nice reviews, and Congratulations! 38 years - wow! I wonder how much eating wonderful home-cooked meals together provides a bit of the glue for long-lasting relationships?

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