America's Test Kitchen (2001)

Episode Overview

Discover the art of crafting a beloved beef stew while perfecting a delightful side dish. While traditional beef stew can be customized in many ways by adding varied ingredients, what if we simplified it instead? By swapping out carrots and potatoes for a generous helping of onions and incorporating beer in place of red wine, we transform the dish into a classic Belgian stew known as carbonnade à la flamande. The combination of beef, beer, and onions creates a harmonious blend, reminiscent of the classic burger and beer pairing. Our goal was to perfect this comforting dish for chilly days. We also aimed to enhance sweet acorn squash, often prone to being dry, ensuring it remains tender and flavorful without extra effort. Recipes: Carbonnade a la Flamande—Belgian Beef, Beer, and Onion Stew Acorn Squash with Brown Sugar Acorn Squash with Rosemary-Dried Fig Compote Tasting Lab: Beer Pairings for Carbonnade Equipment