CARBONNADE FLAMANDE (BEEF AND BEER STEW)
Steps:
- Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
- Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
- In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
- In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
- Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
- Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
- Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
- Cook for 1.5 hours.
- Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
- Sprinkle some fresh parsley on top and serve with fries.
BELGIUM BEEF STEW
This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.
Provided by Edda
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
- Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g
BELGIAN BEEF STEW WITH BEER
One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.
Provided by Semra22
Categories Stew
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
- Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
- Meanwhile whisk the flour into the beef broth.
- Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
- Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
- Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
- You could also use a slow cooker for this, and cook for 8 hours.
Nutrition Facts : Calories 676.2, Fat 48.4, SaturatedFat 18.4, Cholesterol 152.1, Sodium 323.7, Carbohydrate 11.1, Fiber 0.9, Sugar 2.4, Protein 43
BELGIUM BEEF STEW RECIPE - (4.2/5)
Provided by shygirl
Number Of Ingredients 18
Steps:
- Season beef with salt and pepper, then dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan with a lid over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 cup of beef broth with brown sugar, tomato paste, and demi glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme, and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.
STOOFVLEES (BELGIAN BEEF STEW)
This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce
Provided by Maiumlteacute G.
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Glaze the onion in margarine in a large skillet.
- Add the beef and cook until it has browned.
- Add all of the beer, the beef, the chocolate and the bay leaf.
- Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
- Add salt and pepper to your taste.
- Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
- The leftovers of this recipe can be frozen or the recipe can easily be doubled.
- Enjoy!
Nutrition Facts : Calories 689.5, Fat 46.6, SaturatedFat 19.8, Cholesterol 125.7, Sodium 194.8, Carbohydrate 20.8, Fiber 2.9, Sugar 8.1, Protein 37.4
STOOFVLEES (FLEMISH BEEF STEW)
Belgium's national dish of Flemish beef stew (best made 1 day ahead). Great served with proper Belgian fries.
Provided by thechirpychef
Time 2h20m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Peel and roughly dice the onions.
- Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
- Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
- Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
- Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
- Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
- Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
- Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
- Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.
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- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
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