Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)

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Appears in Cook's Illustrated November/December 2004, America's Test Kitchen TV

We wanted hearty chunks of beef and sliced sweet onion in a lightly thickened broth, laced with the malty flavor of beer.

SERVES6

TIME3½ hours

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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...

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