Categories : French Cuisine
This is a very tasty dish that is cooked with beer. I is not super easy to make but not difficult either. I might be a good idea to use a Cuisinart CEK-40 Electric Knife to cut the meat as it makes it very easy and fast.
1 package bacon, diced
4 tbsp. butter
½ kg sliced onions
750 g beef cut into large cubes.
Bouquet garni (bay leaf, thyme sprig, and parsley sprig)
2 tbsp. flour
1 Biere Blonde (possibly Leffe Blonde)
1/4 l beef stock
1 tsp. sugar
1 Tbsp. vinegar
1 clove finely chopped garlic
1 tsp. dried thyme
Salt and pepper
2 tbsp. chopped parsley
Roast the bacon golden in a pan. Let it dry of the grease on a paper towel. Save the fat in the pan.
Melt the butter in a thick-bottomed pot or pan. Add the onions and fry them so they become tender.
Bring out the first pan and heat it until it is piping hot, after which the meat fried on all sides. Then put the meat in a high casserole or better a braising pan. Put the bouquet garni down among the meat.
Preheat the oven to 175 ° C (ordinary oven).
The pan is removed from the heat and the flour are mixed in the fat. Possible add some more fat in, if the mixture becomes a little dry. Set the pan over low heat and bake the flour with constant stirring until it is pale brown.
Remove the pan from heat and add the Biere blonde and the beef stock and whisk the sauce. Have it boil so it thickens and then let it boil for a couple of minutes. Add sugar, vinegar, garlic and thyme and season with salt and pepper.
When onions are done pour them over the meat and then add the sauce so it almost covers the meat. If there is not enough sauce diluted it with the beer.
Bring everything to a boil, cover and place it in the oven for 1 ½ to 2 hours until the meat is very tender.
Before serving skim the surface free of grease, remove the bouquet garni and sprinkle with chopped parsley and the fried bacon. The dish should be served with a good beer, maybe a Belgian Blonde. You can serve it with French fries, rice, mashed potatoes, boiled potatoes and so on.