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.

Soup Days

It's been awhile since I've posted; and it's time to get back to writing.

The summer was busy visiting friends on Nantucket, Cape Cod and Long Beach Island; cooking for and eating with friends; and five beautiful days in Mexico City for a fabulous family wedding.

But now fall has arrived in the northeast, and schedules are beginning to get back to normal. This past Sunday was rainy and dismal--the perfect kind of day to make soup.

I love making soup. The possiblilites are endless, and it is great to know that there is a nutritious meal or two tucked away in the freezer for nights when there is no time to cook.

Beef barley soup is a great one to start with.


Beef Barley Soup
Serves 4-6

1 lb. beef chuck (or round) cut into 1/2 inch pieces
3 carrots cut into large dice
3 celery stalks cut into large dice
1 onion, minced
1/2 cup pearled barley
1 14 oz. can chopped tomatoes, roughly pureed
4 cups lower-sodium beef broth
4 cups water
Salt and pepper to taste



Brown beef cubes in hot oil.Season with salt and pepper. Add carrots, celery and onion and saute for 1-2 minutes. Season with salt.



Add barley to pot and saute for about 1 minute. Add broth and water and bring to boil. Reduce heat, cover pot and simmer for 30 minutes.

Add tomatoes to pot and continue to cook for about 30 minutes, until meat is tender and barley is cooked through. Season to taste.


Serve this with a loaf of crusty whole grain bread and sweet butter along with a salad of mixed greens tossed with a vinaigrette--and you'll be good to go.