Recipe of the Week: Flemish Carbonades, by T.G.


  • 2 to 3 lbs of boneless chuck, cut into 1-inch cubes
  • 1/2 cup flour
  • 1/4 cup butter
  • 1 onion, sliced
  • 1 tsp salt
  • 1 pinch of pepper
  • 1 clove of minced garlic
  • 2 cups beer
  • 1/4 cup flour


  1. Coat the beef with 1/2 cup flour.
  2. In a large skillet brown the meat in the melted butter, then drain off excess fat.
  3. In a Crock-Pot, combine the meat with onion, salt, pepper, garlic and, beer.
  4. Cover and cook on low for 5 to 7 hours or until meat is tender.
  5. Turn the control to high and dissolve the remaining 1/4 cup flour in a small amount of water.
  6. Stir into the meat mixture and cook on high for 20 to 30 minutes.

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