SONOMA‘S UNSEASONABLY COOL JUNE IS a good excuse to keep filling the kitchen with slow-cooked aromas. This one, I’m told, is something of a Belgian national dish, and if it isn’t it ought to be:
Beef Carbonnade
1 medium onion, minced
1 clove garlic, minced
3 tablespoons oil
3 tablespoons flour
3 pounds lean London Broil, cubed
1-1/2 cups beef stock
1 cup stout (I use Guinness)
2 tablespoons molasses
2 tablespoons apple cider vinegar
salt and pepper to taste
– Saute onions and garlic in oil.
– Dredge beef in flour, add to pot, and brown evenly.
– Add beef stock and stout; simmer until beef is tender (about two hours under the lid should do it).
– Add molasses and vinegar, salt and pepper to taste.
Serve hot over boiled new potatoes, and contemplate the goodness of Life’s little alchemies.