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Carbonnade à la Flamande
This is a favorite recipe of mine and I remember quite well this dish having made its appearance at the dinner table more than once. It's solid home-style cooking and easy to put together and your family and friends will love it. Keep your pooch out of the kitchen on this one as it happens to be on of their favorites. Don't ask me how I know, I just do. One can imagine that this was quite likely the meal served to the brave knights in the 14th century after a confrontation, horse against horse, sword against shield, on the lowlands of Flanders. The goal for the cook, I would imagine, was not too loose his head to a broad sword. So a good and sturdy meal was always in order. You may be asking yourself why am cooking Belgian-style if this is a French blog. The answer is this recipe is technically Belgian but overtime it has found its way onto many a Bistro menu.  Ingredients: 3 tablespoons cooking oil 2 pounds stew beef, cubed in bite sized pieces salt and pepper 4 large onions, sliced 2-3 strips bacon 4 cloves garlic, crushed 2 tablespoon raw sugar (if you don't have this, substitute light brown sugar) 1 tablespoon wine vinegar 2 tablespoons flour 2 cups of Belgian beer (I used Chimay red) 1 cup of beef stock bouquet garni (or use 1 teaspoon thyme 3 sprigs parsley, and two bay leaves) 1 Tb arrowroot or cornstarch blended with 1 1/2 Tb wine vinegar (optional: 4 slices slightly stale French bread spread on both sides with 2 tablespoons French mustard) Directions: Heat two tablespoons of the oil in a sturdy soup pot. Brown the meat on all sides, sprinkle with salt and pepper and then remove the meat and juices from pot and set aside. Chop the bacon into small pieces. Add the bacon and set aside when the bacon is crispy, leaving the bacon fat. Heat the remaining tablespoon of oil and add the onions. Sautee for 15 minutes on low to medium heat, stirring frequently, and browning the onions slightly. Stir in the garlic, sugar, and wine vinegar and cook for two more minutes. Sprinkle the flour on top of the onion mixture and stir to coat. Return the meat and the bacon to the pot and then pour on the beer and add the bouquet garni and the starch mixture. Cover and let simmer on a very low boil for two hours or more. Season to taste with salt and pepper and remove the bouquet garni before serving. (Many recipes for carbonnade call for placing pieces of mustard covered bread on top of the stew while it cooks. This melts into the carbonnade, adding more flavor to the stew.) Serve hot on top of rice, pasta, or potatoes. Makes 6 servings. The intent here is for one to have leftovers. This dish only gets better with time. You can adjust for half with very little problem. 
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