Good Lifestyle

Belgians drink not only the best beer in the world, they also cook with it. This recipe is inspired by a Belgian dish called carbonnade, a gain of beef and rich onionsbraised beer. This is the type of dish you want to go home for a pale winter night. Take 10 minutes to prepare in the morning, then place a slow cooker and go on your day. By the time you come home, this bone glued beef stew will be ready.

Nutrition:345 calories, 13 g of grease (3.5 g saturated), 437 mg of sodium

Serve 8

You will need

1 tablespoon of canola or olive oil
3 LB Roasted Chuck
Black salt and pepper
2 c. Soup of red wine vinegar
5 yellow onions, sliced
1 dark beer box (we loveGuinnessbut the Belgians do not do it), more if necessary
2 cups of low sodium beef stock
1 tablespoon of Worcestershire sauce
4 bay leaves
8 ounces mushroom buttons, each coupe in two (optional)

How to do it

1. Heat the oil in a large stove over high heat.
2. Season the mandrel with salt and pepper.
3. Add the beef to the pan and Seaz until all sides are golden gold, about 10 minutes.
4. Remove the beef up, then add the vinegar, onions and beer to the pan, scratching the bits that can cling to the bottom.
5. Place the beef in the base of a slow cooker and pour the onions and beer.
6. Add the stock, the Worcestershire and the leaves of the bay; If the liquid does not cover all or part of the beef, add a little more beer.
7. Cook at low prices for 6 hours (or top for 4).
8. If you use the fungi, add them in the last hour of cooking.
9. Discard the leaves of the bay. Serve the beef with vegetables and a good ladle of fight juices, or a sauce made from the liquid.

Eat

Quality restaurants restaurant

Fantasy restaurants can charge $ 25 an entry as they use some simple strategies to focus the flavor. Regardless of what you have embracedPot roast, Osso Buco,Lamb Shanks - The cooking fluid is pure gold that should never be wasted. Transfer some tokens for a small saucepan attached to high heat. Boil vigorously until the liquid is reduced to a consistency of syrup. Finish with a tap of cold butter swirled in the sauce, then pour it over the meat after placing it.

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