How I got here

Stew is the reason I am here on this planet. My mom and dad met in 1971 at a wedding. Dad was young and still had a thick Dutch accent as he'd only been in Canada a few years and mom was smitten instantly. I won't bore you with the details of their whirlwind courtship (except to say that this year will be their 37Th anniversary and they are the happiest couple I know).

Dad in a fit of romance took mom back to his apartment to make her supper. Let's all collectively say....AWWWWWWWWWWWW. And his bachelor cooking techniques were to open a can of stew (yes, a can!) and add an onion. Mom must have realized at this moment that this is why my dad was so skinny!!!! This picture is 4 years after they met and mom had started to fatten him up! (Yes, that's me as a baby).


So you see, stew is why I am here. And I don't particularly like it. Sure, mom did a good job with stew when we were kids, and really, it was all about the dumplings for me. But last weekend, it was cold and snowing and I had some stewing beef in the fridge. And I had just read Simply Recipes blog about a Belgian beef stew she had made (see link here) and thought what the hell, we'll give it a try.

Shawn is not fond of stew either and may have made a comment that my blogging is making him eat things he never thought he'd have too again (stew).

So first is your onions....lots and lots of onions. If you are onion adverse, not to worry! They cook down so much that you can't even tell they are there...but they add a lot of depth to the sauce.


Sometimes I think my blog should be titled COOKING WITH ALCOHOL because really, a lot of recipes call for various wines, beers or spirits! This one is no different. It said to use a Belgian Ale and all I had was this in the house. It's one of my preferred beers for cooking and drinking and there's always a case downstairs. And if you are unsure about cooking with alcohol (mom) because you don't like the taste, give it a try at least once...preferably with this recipe. There is no beer taste at all, just an amazing depth in the sauce that you wouldn't find without it.

Then brown your beef in batches. Make sure to salt and pepper the beef before cooking.

And now...a public service announcement....USE FRESH HERBS. Mom you should really start a herb garden...you know, so I can pillage it when I come to visit). Fresh herbs make a world of difference and in our very short 3 month growing cycle out here I am bound and determined to grow herbs this year. If anyone has any tips on how to freeze herbs, pass them on!

Fresh thyme was added to the sauce. All the little leaves boil off during the cooking process so be sure to remove the sticks before serving.

Cook your onions for 15 minutes until they are soft and translucent. Add the rest of your ingredients and simmer for 3 hours. The recipe says 2 or 3, so I went with the longer on the chance the stewing beef would be nice and tender.

What resulted was the most fabulous stew we have ever had! The meat could melt in your mouth and the sauce...oh my god the sauce was incredible!! Shawn devoured his portion and went back for seconds. And it's one of the few dishes where I squirrelled away some for my lunch the next day.

Carbonnade: Beef and Beer Stew Recipe

Ingredients
3 1/2 lbs chuck roast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 Tbsp butter
3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
3 Tbsp all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups (12 oz bottle) Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 Tbsp whole grain mustard
1 Tbsp brown sugar

1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.

2 Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.
Serves 6.