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Carbonade flamande, alternatively spelt carbonnade〔entry in the ( Trésor de la langue française informatisé )).〕 or ''à la flamande''〔(Principia Gastronomica - Carbonnade Flamande ) (accessed 22 June 2008)〕) (in Dutch Stoverij or Stoofvlees), is a traditional Belgian and French Flemish sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay leaves and mustard. Mushrooms or spiced bread can also be added. The term ''carbonade'' may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France,〔Larousse Gastronomique 2001, ISBN 978-0-600-60235-4〕 but is more commonly associated with the Belgian dish. The type of beer used is important, and traditionally an Oud bruin,(Old Brown Beer) Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour.〔''Van Waerebeek, R.'', Everybody Eats Well in Belgium Cookbook (1996), ISBN 1-56305-411-6.〕 In addition to this and to enhance the sweet-sour flavour, just before serving, it has a small amount of cider or wine vinegar and either brown sugar or red currant jelly stirred in.〔〔 (Canalblog-Recipe Carbonade Flamande ) (accessed 22 June 2008)〕 It is often accompanied by ''french fries'' or boiled potatoes.〔〔(BBC Recipe Database - Carbonnade Flamande ) (accessed 22 June 2008)〕 It is available in most friteries and many restaurants in Belgium. ==See also== * List of stews * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「carbonade flamande」の詳細全文を読む スポンサード リンク
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