Carbonade Flamande – The search for the best beef stew meat

My cousin Beth Ann’s husband Mitch eats meat and, I think potatoes, but no vegetables. So, when I cook for them, I look for a full meaty dish that I can make at home and then reheat after the 2 hour drive to their house in Connecticut. For what was supposed to be today’s meal (more on that anon), I chose Carbonade Flamande, Belgian Beef Stewed in Beer.  The recipe I use is from the Belgo Cookbook, from the Belgo restaurants in England. The cookbook is good and has lots of beer info and several dozen recipes for mussels (including the Mussels Garcia, topped with mushrooms.)

Anyway, the recipe is simple: marinate 3 lbs of stew beef in beer for 3 days (I went overnight because, well, planning that far ahead is too hard), then roll in a mix of brown sugar and 1 TBSP (yes that’s right) of nutmeg. Normally, I dislike nutmeg, but it works wonderfully in the stew. Add some tomato paste and chopped prunes. Make a roux, add the marinade and some beef stock and simmer until the meat is cooked. Add a TBSP of Dijon and some more beer and 2 apples peeled and cut into chunks.

Well, the sauce was killer. The meat, supermarket “stew beef” was a little tough and dry for my taste. Fortunately, we were snowed out today and rescheduled for next week when I can try again. In looking around for some guidance, I opened up Molly Stevens’ All About Braising, which is filled with great recipes and good advice. If you don’t have it, get it before the winter is over. Molly’s advice was boneless beef chuck. She commented that she gave up on round (top or bottom) since it was always dry no matter what she did. Molly, I’m with you.  Boneless chuck it is.