Wednesday, March 2, 2011

Carbonnades A La Flamande

It was one of those days.  You know the kind. You don't know what the day will bring, what the outcome will be or what time anyone would be home for dinner.  So I needed to prepare something ahead that would hold up well and reheat easily.

As luck would have it, I had a package of beef chuck languishing in the refrigerator begging to be used. And a search of the vegetable bin revealed two large Spanish onions and some garlic. Although there is the promise of Spring in the air, the temperatures are still in the 30's so a hearty braised beef dish for dinner sounded about right.

Carbonnades A La Flamande is a Belgian braise of  beef and onions.  Like most braised dishes it can be made ahead and reheated when you are ready to eat.

Onions are sauteed in olive oil for about ten minutes, some garlic is added along with salt and pepper.

Beef is browned. Salt, pepper, beer and a touch of brown sugar is added, then onions  go back into the casserole. Braise in oven or on top of the stove until fork tender.


  1. This looks really comforting and delicious. Those carrots just make it perfect.

  2. Agreed, a perfect cold night dinner.

  3. I can smell the onions now :)

  4. This is reminding me of some braised short ribs I made Chris for his birthday. I bet your house smelled glorious.

  5. I like the onions and beer holding open the cookbook! Looks fabulous, your chefness!

  6. KATH & STACY--You bet. It was perfect for a cold night.

    TRACY & DENISE--Nothing beats the aroma of onions cooking - except maybe garlic.

    VAL-- :)

  7. I recognize that cookbook! And I have made that wonderful recipe many times. Thanks for reminding me about it!