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Old 12-18-2011, 12:05 PM   #31
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Originally Posted by Vanilla Bean View Post
Wow, You have a lot of ambition to make a dinner like that and head out to play most of the night! I would just like to snuggle in front of the tv or the fireplace. I hope your night went well. Your dinner sure did!
I usually try and eat well before a night of work. Sometimes I am up until 3 or 4 am, so it is a long time to go without eating. Some nights I would rather hit the couch with a movie, too. But that doesn't pay the bills around here.

And, thanks! The night did go well. A room full of drunk people at a company xmas party tends to be an easy crowd.
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Old 12-18-2011, 12:24 PM   #32
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oh yes, beer (or stout, maybe?) lends itself very companionably to beef in a robust beef stew with root vegetables--mmm yea! i'll be doing that one myself here fairly soon now....:)
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Old 12-18-2011, 12:34 PM   #33
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Hey pacanis, try this recipe.
Thanks Alix! I'll check it out after this post.

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You are a beer lover, right? Have you ever had Carbonnade de Boeuf? Stewed beef and vegetables in beer. What more can I say???
yeah...
I never had Carbonnade De Boeuf either... at least not in French I may have had the English version
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Old 12-18-2011, 12:41 PM   #34
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Thanks Alix! I'll check it out after this post.



yeah...
I never had Carbonnade De Boeuf either... at least not in French I may have had the English version
The recipe I use is loaded with onions, which cook down quite well, and it is important to use a dark stout or ale to get the desired flavor. I rarely use carrots or potatoes in this stew(I like to serve them boiled on the side) and then add some sauteed mushrooms on top for the last 10 or 15 minutes. Or, you could do it up like Flammande, which is Belgian version and has a bit of vinegar added to give it a sour tang......
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Old 12-18-2011, 12:45 PM   #35
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OK. so basically it is beef stew with red wine added. I guess I was expecting something a little more.
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Old 12-18-2011, 12:48 PM   #36
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The recipe I use is loaded with onions, which cook down quite well, and it is important to use a dark stout or ale to get the desired flavor. I rarely use carrots or potatoes in this stew(I like to serve them boiled on the side) and then add some sauteed mushrooms on top for the last 10 or 15 minutes. Or, you could do it up like Flammande, which is Belgian version and has a bit of vinegar added to give it a sour tang......
Thanks. I'll give this a try, too, Rock.
I did make a pork dish one time that had beer in it and vinegar. It was ok, but that was a long time ago. As a matter of fact I ate the dish in Canada. It was the meal I made for our annual fishing trip up to Lake Simcoe.
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Old 12-18-2011, 12:48 PM   #37
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OK. so basically it is beef stew with red wine added. I guess I was expecting something a little more.
No, dark beer. Just another version of stew for those who want a change once in a while.
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Old 12-18-2011, 12:51 PM   #38
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No, dark beer. Just another version of stew for those who want a change once in a while.
I was referring to the beef Bourg...
I was reading through the link Alix posted when you replied, then I replied
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