Carbonnade A La Flamande Flemish Beef Stew Recipes

CARBONNADE FLAMANDE

Steps:

• Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
• Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
• Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
• Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
• Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

CARBONNADE FLAMANDE (FLEMISH STEW)

Steps:

• Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.
• Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.
• Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.
• Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized - on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.
• Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.
• Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.
• Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.
• Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.

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.

INSTANT POT BEEF & BEER BELGIAN STEW (CARBONNADE A LA FLAMANDE)

Steps:

• Liberally season the beef cubes with salt and pepper. You can also roll it in flour if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn't bother with adding the flour.
• Choose the saute setting in your instant pot. Melt the butter with the oil. Brown the cubed beef in batches to sear. Place the beef cubes in a large platter as you cook.
• Saute the onions in the remaining fat in the pot until translucent. Add the garlic and cook for another minute or 2. Pour a little of the ale to deglaze the pot.
• Return the meat to the instant pot and mix well with the onions and garlic. Pour in the entire content of the beer bottle. Add the bouquet garni, vinegar and brown sugar. Stir everything.
• Cook on high pressure for 35 minutes or until the beef is fork-tender. Allow a natural release.
• Taste and adjust the seasoning with a little salt and pepper, if desired. Remove the bouquet garni. Add a little flour or cornstarch diluted with a little water to thicken the sauce. Alternatively, simply continue cooking the stew on saute setting until it thickens to your liking. Garnish with some fresh chopped parsley before serving, if desired.
• Serve with fries, bread or rice! Pour all that yummy sauce on top!

BEEF CARBONNADE

Steps:

• Heat the oven to 150°C/130°C fan/gas 2. Heat a splash of olive oil in a hob-proof casserole (with a lid) and fry the lardons for a few minutes until starting to crisp and release their oil. Add the sliced onions and stir to coat, then fry gently for 10 minutes until softened.
• Meanwhile, heat a splash more oil in a large frying pan. Working in batches, brown the beef all over, then set aside on a plate (see tips). Stir the flour into the onions, then add the beef and any juices, the garlic, tomato purée, mustard, beer, 400ml stock (add a little more if the meat isn't covered), herbs and sugar. Bring up to a simmer, then cover with the lid and cook in the oven for 2½-3 hours until the meat is tender.
• Remove the bay leaves and thyme, then serve with extra mustard, fries and/or crusty bread for mopping up the gravy.

BEEF AND BEER STEW - CARBONNADE A LA FLAMANDE

Steps:

• Heat a large dutch oven over medium low to medium heat (you will need to find the browning sweet spot).
• Add 2-3 Tbsp of oil to the dutch oven.
• Working in batches brown the beef well. Be careful not to overcrowd the pan. If you get a big puddle of liquid in your pan, it's overcrowded. You are boiling your beef. That's bad. It took 5 batches in a 6 quart dutch oven for 4 lbs of beef.
• Dice the bacon into 1/4 inch pieces and add to the dutch oven along with the leftover oil and goodness. Cook to render the fat and add the thinly sliced onions. Add a bit of salt and cook, covered, for 20 minutes. Stir occasionally. Uncover and cook another 10 minutes. You are going for meltingly tender onions. Think French onion soup. It may take a little longer but it's worth it.
• Add the crushed garlic and flour and cook another 2 minutes, stirring well.
• Mix the mustard with a little beer to dissolve.
• Add about 1/2 cup of the beer and scrape up any browned goodness on the bottom of the dutch oven.
• Pour in the rest of the beer, along with the mustard, cider vinegar, brown sugar, bay and fresh thyme. Add a bit of fresh ground black pepper as well.
• Return the beef to the pot along with any accumulated juices.
• Add just enough chicken stock to cover the beef. You may not need any at all.
• Add a good tsp of salt at this point, cover and place in a 325F oven for about 2 to 2 1/2 hours.
• Start checking at about 90 minutes. You are done when the beef is tender.
• At this point adjust the salt to taste.
• This is traditionally served with boiled new potatoes and carrots. I like it with a green salad to start and crusty bread.

CARBONNADE FLAMANDE (FLEMISH BEEF AND BEER STEW)

Steps:

• Place the beef pieces in a large bowl. Season with salt and pepper. Add the flour and toss to coat thoroughly.
• In a large pot, melt 2 tablespoons of the butter over medium high heat. Working in two batches to keep them from overcrowding, add the coated beef pieces and cook to brown all the sides, about 8 minutes. Remove to a plate and repeat with remaining beef. Remove to the plate and set aside.
• Add the chopped bacon and cook, stirring occasionally, until golden and the fat renders, another 8 minutes.
• Add the remaining 2 tablespoons butter, then the garlic and onions. Reduce heat to medium low and cook, stirring occasionally, until the onions are a deep golden color and caramelized, about 30 minutes.
• Increase heat back to medium high and pour 1 cup of the beer into the pot, scraping the bottom of the pot to release any browned bits, and cook until it reduces slightly. Add the beef, remaining 1 cup beer, beef stock, sugar, vinegar, mustard, thyme, parsley, bay leaf, and additional salt and pepper to taste.
• Bring the mixture to a boil, then reduce heat to medium low, cover, and cook until the beef is tender, about 1 1/2 hours. Discard any stems from the herbs and the bay leaf.
• Serve hot with the fries or bread.

CARBONNADE à LA FLAMANDE

Steps:

• Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
• Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
• Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
• Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• 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. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
• Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
• Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE

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.

CARBONADE FLAMANDE

Steps:

• In an big Dutch over or casserole, heat the butter, then add the bacon or lard, fry it until golden then when it has render all its fat, take it out with a skimmer and reserve it until necessary; then place the onions in the rendered fat and let them cook at a low heat for about 20 minutes covered. Uncover and add the brown sugar and let this mixture cook until the onions are caramelized, then transfer the onions to a colander over a bowl and with the help of a wooden spoon press to take off excess fat, place the onions in another bowl and keep the fat (you will need it).
• Preheat oven to 325 F.
• Pat meat dry or it won't brown well. Season all over with flour, salt and pepper. Heat the casserole over high heat. Cook beef, in batches, (Too much meat in the pan at once will mean it takes longer to brown). for 4 to 5 minutes or until browned. Add some of the reserved fat if needed. Remove the meat.
• Deglaze the casserole with the vinegar, add the onions, thyme, bay leaves and meat, mix well, taste for season and rectify if necessary, then, cover with the beer. Spread the bread slices with mustard, and deposit on the surface of the meat, mustard side down. Cover and simmer 2 hours in the oven. Uncovered, take off the bread slices, taste and rectify seasoning if necessary, sprinkle half of the parsley over and mix well.
• Serve with fries or boiled potatoes and garnish with the rest of the parsley.

CARBONNADE A LA FLAMANDE

Steps:

• Preheat the oven to 150ºC/130°C Fan/gas mark 2. Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5-10 minutes, till they've crisped up a bit. Add the chopped onion, stirring well so that they're mixed into the bits of bacon, and turn down the heat to low and cook - stirring every now and again - for 10 minutes, by which time the onions will have softened. Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan. Shake in the flour and stir to mix as best you can. Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan. Cook gently for 3 hours, until the meat is fork tender, and - if you can bear it - let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it's fabulous enough the day it's cooked and patience is an overrated virtue.

CARBONADES FLAMANDES (FLEMISH BEEF AND BEER STEW)

Steps:

• Preheat the oven to 180C/350F/Gas 4. Dredge the beef in seasoned flour. Heat the butter and oil in a large ovenproof pan with a lid over a medium heat. Add the beef and brown on all sides (you may need to do this in batches). Remove the beef and set aside. In the same pan, cook the onions until browned, then return the beef to the pan. Add the herbs, beer and stock to the pan, scraping up the browned bits from the bottom. Add the redcurrant jelly and vinegar and stir well. Put the lid on the pan and place in the oven to cook for two hours, or until the meat is tender and glutinous. Serve with roasted root vegetables or chips, in true Belgian style.

CARBONNADE A LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• 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. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes. MAKE AHEAD The carbonnade can be refrigerated for up to 3 days. Reheat gently.