HOW TO PREPARE CARBONNADE A LA FLAMMANDE

The Belgian classic Carbonnade à la flammande is a simple dish, or perhaps I should call it “elemental.” It consists of few ingredients; pieces of beef browned in butter; onions similarly browned; dark ale; beef stock; a few spices. It is a perfect balance of sweet and sour, and would be drunk with Belgian ale in Flanders. Copious amounts of ale.

The Carbonnade is fully cooked and ready to warm in the oven, directly in its casserole. Take the casserole out of the refrigerator ahead of time to take off some of the cold. (If frozen, defrost it in the fridge two days ahead of cooking.) Place the casserole the oven and heat the oven 350° F. Heat the Carbonnade for 40-45 minutes after it reaches temperature. The stew will be bubbling. Sprinkle with chopped parsley, set it on a trivet on the dining table, and pass the rustic bread. Serve with side dishes of your choice and wine to compliment. Or drink a good ale. Copious amounts of it.

Cook pasta in large pot of salted boiling water for 4-5 minutes until pasta is tender and still sturdy. Drain in a large sieve, then toss with butter before topping with stew.

SUGGESTED ACCOMPANIMENTS
Buttered fresh noodles – pappardelle, tagliatelle, fettuccine, etc.
Parslied Potatoes
French fries
Long-Cooked Green beans (see recipe)
Glazed carrots
Butter lettuce with mustard vinaigrette (see recipe)

WINES – Delicious choices are available from Kermit Lynch Wine Merchant and Oakland Yard Wine Shop. If you call them, tell them I sent you. I suggest:
A lovely but simple Bordeaux
Cahors or Madiran, both from Southwest France
An Alsatian Pinot noir

Carbonnade of beef