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- Jenny Brady on Around the home with Shannon Lush Our dinning room ceiling has black mould due to moisture comming through the roof. What should I use to clean it.please more
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- Mary-Jo Whitson on Around the home with Shannon Lush Shannon do you have a solution for removing deep red nail polish spilt on 1200 thread count white linen. My two year old son ... more
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- Delma banks on Around the home with Shannon Lush cat wee in shoes and lipstick on bedspread. (my favourite new shoes.). more
- Steve on Father Bob's 'nomad' wish enabled He might need some divine help on his trip I think>.. more
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- Rob of Kensington on Father Bob's 'nomad' wish enabled This bloke has lost the plot - I hope he's not on a road near me. more
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- Rosi on Around the home with Shannon Lush Shannon could you please send me the recipe, I have fullers earth and I have a wool jumper that got mixed up with clothes ... more
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- Mary on Help Denis Walter with his fruit? Hi Dennis, I believe the fruit could be a hedge apple more
- craig on Help Denis Walter with his fruit? its a custard apple more
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Bob Hart's Beer, Beef and Onion Stew (carbonnade a la flamande)
There is always room, in any cook's repertoire, for another stew. and the fact that the Tour de France hurtled through Belgium this week reminded me of one of my favourites - carbonnade a la flamande, a Belgian classic made with that wonderful cut of beef, the oyster blade.
It is the simplest of all stews: no vegies, other than lots of onions, simple herb flavour, and beer to add a distinctive flavour. Sever with as tangle of egg noodles.
Have your butcher cube just under 2kgs of oyster blade, cutting out the gristle. Set your oven to 160C. Season the raw beef well and brown it, in batches, in oil, in a heavy, ovenproof pot - I use a Le Creuset for this. Remove the evenly browned beef to a bowl and, in fresh oil, saute 1kg of chopped onions with a pinch of salt and 1tbs tomato paste for about 5 mins, stirring occasionally.
Increase heat slightly and cook for another 12 minutes or so, until well coloured. Add 2 minced garlic cloves and cook briefly (about half a minute) and sprinkle in 3tbs plain flour, stir in and cook for a couple of minutes.
Add 3/4 cup each of chicken and beef stocks and 1tbs cider vinegar, scrape any brown bits from the bottom of the pot, then add all but one glug (which you have swallowed) of a stubbie of beer and a bouquet made with 4 sprigs of fresh thyme and a couple of bay leaves.
Return the beef and its juices to the pot and bring to a simmer. Place a baking parchment cartouche (disc slightly bigger than the pot diameter) over the meat and press down until just touching. Cover, place in the oven and cook until the meat is very tender - about 2 hours.
Now eat, over egg noodles, in a bowl in front of the telly, watching those fearless fools in lycra.
Bob Hart's Tasty Recipes
Did you miss one of Bob's great recipes? Never fear, they are all here! Keep checking this site for more of Bob's delicious treats. Bob is heard on the Afternoons program with Denis Walter each Thursday. Enjoy.
Blog comments
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I tried this stew in Belgium last year, and they served it over pomme frites. It was actually a delicious combination!
Nicoll Wednesday 14 July, 2010 - 3:43 PM -
I had forgotten how good this classic is.
Even better the second day
thanks Bobnicholas scott Friday 9 July, 2010 - 3:57 PM
