Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)
Appears in Cook's Illustrated November/December 2004, America's Test Kitchen TV
WHY THIS RECIPE WORKS
In a good carbonnade recipe, the heartiness of the beef should meld with the soft sweetness of sliced onions in a lightly thickened broth laced with the malty flavor of beer. Our tests revealed that the small, long, shoulder-cut blade steak...