Carbobbade of Beef

(Flemish Beef Stew, Serves eight)

2 tbsp margarine

2 tbsp olive oil

3 lb beef cubes

3 cups diced onion

1/2 cup all purpose flour

32 oz amber colored beer

4 oz red wine

1/2 tsp dried thyme

2 bay leaves

Salt and pepper to taste

2 tbsp chopped parsley for garnish

8 peeled potatoes, left whole

16 peeled medium size carrots, left whole

In a large cast iron enamel pot, melt the butter.

Add half the beef cubes and cook until brown on all sides. Then remove and hold on the side.

Add one tablespoon of oil and the remaining beef. Again, cook until evenly browned. After browning, remove and hold on the side.

Add the remaining tablespoon of oil and onions. Cover and cook until brown. Stir frequently to prevent burning, for about 8 minutes.

After browning, stir in the flour. Mix well to fully blend with the onions and to help develop the flour.

Add the beef and mix well.

Add the beer, red wine, thyme, bay leaves, and salt and pepper to taste.

(I used Vegeta instead of salt. Vegeta has salt and other vegetable extracts that complement stews very well. Vegeta can be purchased in some supermarkets, especially stores that have a Polish or Central European section.)

Simmer for about two hours, stirring often to prevent the beef or onions from sticking to the bottom of the cast iron pot.

After 75 minutes you can blanch the potatoes and carrots in simmering salted water.

Add the potatoes to the water first, after 15 minutes add the carrots.

After another 15 minutes have passed, reduce heat to the lowest setting and hold for service.

For serving, place a ladle of beef cubes and enough sauce in a soup bowl.

With a slotted spoon, place one potato and two carrots on the side of the bowl.

Garnish with parsley and serve.

Note: I added a half cup of red wine to this recipe to help aid in the final color of the stew. The traditional recipe is all beer.

This recipe is for eight, if only needed for four guests, leftovers are even more flavorful. Reheat leftovers in a covered casserole dish in a 325 oven for 20-30 minutes.