|Source||Executive Chef Matthew Holmes- Times Supermarkets Director Of Kitchen Operations|
Belgian Beef Carbonnade with Buttered Noodles
1. Trim beef and dice into 1" cubes 2. Season beef with salt and pepper and dust with flour and shake off any excess. 3. Cook beef over high heat and brown on all sides. Do this in batches to ensure even browning. 4. Cook bacon over medium heat in a stockpot. 5. Transfer beef to stockpot with bacon. 6. Cook onions over medium heat until browned and then add garlic and cook until golden brown. 7. Add onions and garlic to pot along with the remainder of the ingredients. 8. Cook on low heat for about 60 to 75 minutes or until beef is tender. 9. Cook pasta in boiling, salted water until tender, drain well and mix with butter and seasoning. 10. Pour stew over noodles and serve. Enjoy!
Chef Matt also recommended to experiment with altering the flavor profile by adding in agents that will enhance depth of flavor, such as tomatoes, mushrooms, green hearty veggies or even add in a little red wine. One key to the dish is to stick with the Sterling Silver Beef, you won't be disappointed! There is no compromise for quality. Find these ingredients and enjoy this recipe with a glass of Merlot, Pinot Noir, Shiraz, Cabernet Sauvignon or just a Bass Pale Ale (Belgium) also found at your nearest Times Supermarket! Shoots Den!