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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