Carbonade Flamande

Ingredients for 6 servings:

• 1 ½ kg beef goulash
• 50 g lard
• 6 m.-sized onion(s)
• 3 garlic cloves
• 500 g carrot(s)
• 30 g flour
• 1 small leek(s)
• 10 g thyme
• 30 g parsley
• 2 bay leaves
• 6 carnations
• 30 g cane sugar
• 3 cl red wine vinegar
• 160 g honey cake (honey bread)
• 1 liter of beer (Belgian Trappist beer), dark, alternatively stout e.g. Guinness
• Mustard, medium hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

also Stoofflees or Flemish carbonade

Brown the meat in the lard in a roasting pan over high heat on all sides. When it has taken on a nice brown color, remove the meat, season with salt and pepper, and set aside. Peel the onion and cut it into half rings. Peel and finely chop the garlic, and peel and slice the carrots. Sauté the onion with the lard over medium heat until translucent, then add the carrots and finally the garlic, and continue to sauté everything together for a while. Then dust it briefly with flour and leave it on the heat for a short while. Trim the leek, wash the parsley, and roughly chop it. Cut the honey bread into slices and spread them generously with mustard. Return the meat to the pot. Add the whole leek, parsley, thyme, bay leaves, cloves, brown sugar, red wine vinegar, and the mustard-covered honey bread to the pot, then add the beer. It should just cover the meat. Simmer gently on the stovetop over low heat for about 1 hour 45 minutes. You can also place it in the oven and cook at 160°C using a fan oven. Season again with salt and pepper. In Belgium, this dish is usually served with French fries. But it also works well with dumplings, potatoes, or pasta.