Hi everyone! This is one of my recipes from the cooking group that I joined.
The first part of this recipe is for Pain d’Epices which is a gorgeous spice bread. It reminds me of Christmas and it is easy to make. Here is the recipe which can be found on David Lebovitz’s website!
<img class="alignnone size-full wp-image-5280" src="https://nataschaspalace.files.wordpress.com/2016/03/2016-03-05-10-36-20.jpg" alt="2016-03-05-10.36.20.jpg.jpg" width="3771" height="2121"
Carbonade à la flamande adapted from cookederathblog.com
3 pounds beef chuck, cut into 1-inch cubes
2 large onions, minced
1 cup warm water
4 to 5 cloves garlic, smashed
2 bay leaves
1 teaapoon fresh thyme
4 thin slices of pain d’épices (see recipe link above)
1/2 tbsp white flour
3 cups Amber beer
Preheat the oven to 325 degrees.
Roll the beef cubes in flour until evenly coated. Shake off any excess. Set aside.
Fry the bacon or ham in a large stewing pot or a Dutch oven if you have it. I used a large pot as I don’t have a Dutch oven.Drain pieces and reserve.
Heat the olive oil in the large pot over medium heat. Fry the meat in batches in a single layer until well browned all over. Don’t crowd the meat when you fry it!
Put the fried cubes in a bowl. You may need to add more olive oil as you go.
Now add the onions and bacon or ham the pot and fry in low to medium heat until the onions are transluscent and soft. You may need to add a but more olive oil! Then add this to the meat in the bowl.
Cover and simmer for an hour.
Let the stew cook covered on lowvheat for about two hours. Stir about every 20 minutes or so, until it has reduced to a thick brown sauce.I found thatvit was a bit too thick and chunky so yes, I added a bit more beer.
Remove bay leaves and thyme sprig. Serve hot with a good glass of beer!
Enjoy! Xxxx Natascha