The Art of Eating's Carbonade à la Gueuze

The Art of Eating's Carbonade à la Gueuze
8 Ingredients
  • 3 1/2 pounds beef chuck (shoulder)
  • Lard or excellent, fresh-tasting olive oil or another good, light cooking oil
  • 4 or more large onions, totaling as much as 2 1/4 pounds
  • 1/4 cup all-purpose flour
  • 1 quart excellent gueuze or other lambic beer, such as from the Cantillon brewery
  • A bundle of herbs: 1 bay leaf, half a dozen parsley branches or roots, and a couple of branches of fresh thyme, tied together (or use dried thyme, loose)
  • Salt and black pepper
  • Brown or white sugar
Nutrition
501
25% daily value
6 servings
                                       
                                            dairy-​free
     

Fat

20% 13

Saturated

27% 5

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 25

Fiber

9% 2

Sugars

- 11

Sugars, added

- 6

Protein

120% 60

Cholesterol

56% 167

Sodium

52% 1257

Calcium

7% 74

Magnesium

20% 80

Potassium

35% 1211

Iron

35% 6

Zinc

97% 15

Phosphorus

91% 635

Vitamin A

1% 7

Vitamin C

14% 8

Thiamin (B1)

21% 0

Riboflavin (B2)

32% 1

Niacin (B3)

71% 14

Vitamin B6

85% 2

Folate equivalent (total)

13% 53

Folate (food)

- 40

Folic acid

- 8

Vitamin B12

101% 6

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

16% 12
Comments
 
×