This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie and was a perfect dish for a wintry weekend a few weeks ago.
Beef and Beer Stew is Dorie’s take on a Flemish Carbonnade – a slowly-braised stew with onions, bacon and Belgian beer. In fact, this dish is just as much about the onions as it is the beef. The onions are caramelized and cooked slowly and give a depth of flavour to the dish, which also cooks low and slow in the oven making a VERY tasty dish with very little effort. Ok, so you do have to braise the onions, sear the meat, cook the bacon and organise a lot of spices but once it’s prepped and in the oven, it does its thing on its own for about 3 hours. It’s SO flavourful, an excellent winter warming dish that’s even better the next day!
Get the recipe for Dorie Greenspan’s Beef and Beer Stew on page 146 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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You are too funny…I love how you say very little effort and then enumerate all the things that were the most effort and time consuming. A good chuckle. Your photo is just perfect, as always. I would love to sit down to a bowl of this, just beautiful.
We (well, Mardi) used a Rauchbier, which is a German-style beer brewed with smoked malt. I thought this would work well for this dish – and it did! (And I mean, who doesn’t have a Rauchbier at hand, haha…)
Was all gone in the cooking, so wasn’t able to pair with the meal itself. So instead went with an aged Douro red from Portugal (2006) that was itching to be opened. Rich red went nicely, even if I may have been mixing cultures there. 😉
“Cooks low and slow making a VERY tasty dinner with very little effort” haha. Laughed with you on that one…sure, once it is in the oven 😂. Although some prep work, not difficult though. Glad you liked this one! My husband loved it!
I agree it was even better the next day. Are you still in France?
ok, I don’t eat beef but admit that your stew looks saucy and delicious!! I’ll have to get some twisty noodles next time I butcher the recipe by making it with chicken.
I won’t argue with the little efforts given the huge rewards, and the leftovers, if any, at the end of the long braise. No doubt, I’ll make the dish again since I bought the beer in four-pack.