Carbonade Flamande Flemish Beef And Beer Stew Casserole Recipes

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CARBONNADE FLAMANDE (BEEF AND BEER STEW)



Carbonnade Flamande (Beef and Beer Stew) image

Provided by Olivia Mesquita

Categories     Main Courses

Time 3h

Number Of Ingredients 14

2 pounds chuck roast (trimmed and cut into stew cubes)
2 11.2oz bottles of Flemish Sour Ale
4 slices of bacon (diced)
3 medium onions (sliced)
3 cloves of garlic
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
4 springs of fresh thyme
1 tablespoon dark brown sugar
1 tablespoon whole grain mustard
1 Cup chopped parsley plus more to garnish
Salt and pepper to taste

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.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE



Carbonade Flamande - Flemish Beef and Beer Stew/Casserole image

Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).

Provided by French Tart

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 15

500 g beef (chuck cut into 5mm thick slices)
4 bacon, cut into cubes (thick slices)
3 onions, roughly diced (mirepoix)
3 garlic cloves
1 bouquet garni (bay leaf, parsley, thyme)
1 (1/2 pint) bottle of belgian strong brown ale, Beer
1/2 liter beef stock
2 tablespoons red wine vinegar
20 g butter
2 tablespoons olive oil
7 -8 slices French bread, baguette
2 -3 tablespoons brown sugar
Dijon mustard
salt
pepper

Steps:

  • Preheat the oven to 170C, 340F, gas mark 3.
  • Make sure the pieces of beef are thoroughly dry, using paper towels.
  • In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
  • Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
  • Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
  • Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
  • Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
  • Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
  • Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
  • Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
  • When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
  • In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9

FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)



Flemish Beef and Beer Stew (Carbonnade Flamande) image

This Flemish Beef and Beer Stew, most commonly shortened as "Carbonnade", is the stew of choice in Belgium as well as the North of France. With plenty of beef chunks, caramelized onions, brown ale and the inclusion of brown sugar, this dish has a distinct sweet and salty taste that makes it stand out from the crowd. Its rich glistening gravy and fork-tender beef chunks are pure comfort food, and makes it a perfect dish to indulge in during the cold season. The Origin of the dish. You can assuredly...

Provided by Audrey

Categories     Entrées

Time 3h

Yield 6-8 people

Number Of Ingredients 1

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)Salt, fresh ground black pepper to taste4 tbsp (56g) butter, divided2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds3 garlic cloves, peeled, left whole but lightly crushed 3 tbsp (23g) all-purpose flour1 1/2 cups (12 oz bottle) Belgian Trappist Ale1 (250ml) cup beef stock4 sprigs fresh thyme2 bay leaves1 ½ tbsp (18.75g) dark brown sugar

Steps:

  • Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking.
  • Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl.
  • Pre-heat your oven to 325F (163C) with a rack in the middle.
  • Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized.
  • Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.
  • Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes.
  • Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender.
  • Before serving, adjust seasoning if needed and discard of the thyme and bay leaves.

Nutrition Facts : Calories 200, Fat 20 grams

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Top Asked Questions

How to cook Flemish beef stew?
Classic French Flemish beef stew long cooked in beer, with onions and a few slices of gingerbread spread with mustard. That’s all, you’ll see this comforting dish is super easy to cook. Briefly brown meat in a pan, then add onions and pour in beer. Add slices of gingerbread spread with mustard and cook for 3 hours.
What is carbonnade flamande?
Carbonnade Flamande is a traditional Belgian sweet-sour beef stew, similar to the French Beef Bourguignon but cooked with beer instead of red wine. It is seasoned with thyme, bay leaves and mustard and it is usually served with fries or bread and accompanied by a beer.
What is the difference between carbonnade and beer stew?
Flemish Beef and Beer Stew (Carbonnade) Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer.
How do you cook beef stew in an enameled casserole?
More Hearty Stews In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side.

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