Serious Eats: Recipes

The Art of Eating's Carbonade à la Gueuze

[Photograph: Caroline Russock]

As always with our Cook the Book feature, we have five (5) copies of The Art of Eating to give away this week.

There are countless liquids to braise in, but never before have we come across one that uses sour beer. This Carbonade à la Gueuze from Edward Behr's The Art of Eating Cookbook is a traditional Belgian beef dish that employs tart, bracing geuze or young lambic. If you're familiar with sipping these tart, puckery brews you can probably imagine the complexity that they lend to a beef stew, an intriguing background of sourness that's offset by the addition of a bit of sugar just before serving.

Why you should make this: Aside from being ideal winter fare, this Carbonade is sure to impress your beer geekiest friends.

Next time we might think about: The Cantillion gueze that Behr recommends can get a little pricey. Next time we might opt for Petrus or Rodenbach, both of which fit the flavor profile without breaking the bank.

Adapted from The Art of Eating Cookbook by Edward Behr. Copyright © 2011. Published by University of California Press. Available wherever books are sold. All Rights Reserved.

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