The Tucci Table by Stanley Tucci

Author:Stanley Tucci
Language: eng
Format: epub
Publisher: Gallery Books

STANLEY’S TIP

You want the beef fillet to be as even a thickness as possible so it cooks uniformly.

carbonnade de boeuf

Serves 4 to 6

2 to 3 tablespoons flour

Kosher salt and freshly ground black pepper

3 pounds stewing beef, cut into 2-inch cubes

4 to 6 tablespoons olive oil or goose or pork fat

11/2 pounds onions (2 to 3 large), thinly sliced

4 cloves garlic, crushed

11/4 pints dark beer, preferably Belgian

2 cups good beef stock

3 tablespoons raw cane sugar

Dash of white wine vinegar

3 bay leaves

Few good sprigs fresh thyme

Small bunch fresh flat-leaf parsley

1 tablespoon Dijon mustard

When I was filming in Brussels, I had this dish at La Brasserie de Bruxelles. I loved it so much that I went again the next night and begged the chef for the recipe. He was kind enough to comply. It is hearty, rustic, and delicious.

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