[!@#$%!]

ah, lunch. almost time. i think i'll have leftovers from last night.

carbonnade flammande

Carbonnade a la Flammande (Belgian Beef Stew)

3 lbs (1350 g) beef stew meat, cut into 1-inch (3 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter or vegetable oil
2 lbs (900 g) onions, thinly sliced
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) beef or chicken stock
1 1/2 cups (375 ml) dark beer
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
1 Tbs (15 ml) brown sugar
1 Tbs (15 ml) cider vinegar



Season the beef generously with salt and pepper. Heat the butter in a
large, heavy pot over high heat and, working in 2 or 3 batches, brown
the meat. Transfer the beef to a bowl and set aside. Reduce the heat
to medium and add the onions to the pot and cook, stirring
occasionally, until lightly browned, 20 to 30 minutes. Add the garlic
and flour and cook for 2 to 3 minutes. Add the stock and bring to a
boil, stirring and scraping the bottom of the pot to dissolve the
brown bits and the flour. Add the remaining ingredients and the
reserved beef and bring to a simmer. Cover tightly and bake in a
preheated 300F (150C) oven until the beef is tender, 1 1/2 to 2 hours.
Serves 6 to 8.

hmmmmmmmmmmmmm so good! i hope you guys aren't jealous