BEEF AND BEER STEW - CARBONNADE A LA FLAMANDE
This is Belgian beef and beer stew. It's all about beer, beef and onions. Take your time browning the beef and cooking down the onions. It's totally worth it.
Provided by romain | glebekitchen
Categories Main
Time 3h
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 6 servings, Calories 614 kcal, Carbohydrate 15 g, Protein 72 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 202 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g
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.
CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE
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
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)
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
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
CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. From Food and Wine.
Provided by Chef PotPie
Categories Belgian
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
CARBONNADE FLAMANDE
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Time 3h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium
More about "carbonnade flamande beef and beer stew recipes"
CARBONNADE BEEF AND BEER STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (13)Total Time 3 hrs 45 minsCategory Dinner, Stew, Beef StewCalories 776 per serving
INSTANT POT BEEF AND BEER BELGIAN STEW (CARBONNADE A LA …
From manilaspoon.com
CARBONNADE à LA FLAMANDE (FLEMISH BEEF STEW) - FOOD
From foodandwine.com
CARBONNADE FLAMANDE (FLEMISH BEEF AND BEER STEW)
From tarasmulticulturaltable.com
CARBONNADE FLAMANDE (FLEMISH BEEF STEW) FOR INSANT …
From diversivore.com
BELGIAN BEEF CARBONNADE (BELGIAN BEEF STEW) - BELGIAN FOODIE
From belgianfoodie.com
INSTANT POT BEEF CARBONNADE - GOURMETDONESKINNY.COM
From gourmetdoneskinny.com
CARBONNADE (FLEMISH BEEF AND BEER STEW) | SAVEUR
From saveur.com
CARBONNADE (FLEMISH BEEF AND BEER STEW) RECIPE - FOOD NEWS
From foodnewsnews.com
CARBONNADE FLAMANDE (FLEMISH BEEF AND BEER STEW) | RECIPE IN …
From pinterest.ca
ANAKA MEDIA 狼 CARBONNADE BEEF AND BEER STEW RECIPE
From anakamedicare.com
CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)
From americastestkitchen.com
CARBONNADE A LA FLAMANDE: BELGIAN BEEF AND BEER STEW
From chapspastimes.com
CARBONNADE FLAMANDE (FLEMISH BEEF AND BEER STEW)
From gypsyplate.com
FLEMISH BEEF STEW RECIPE CARBONNADE FLAMANDE RECIPES
From pagy.norushcharge.com
FLEMISH BEEF STEW RECIPE CARBONNADE FLAMANDE RECIPES
From schoenfeld.vhfdental.com
CARBONNADE A LA FLAMANDE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TOP 45 CARBONNADE OF BEEF RECIPE RECIPES
From schoenfeld.vhfdental.com
CARBONADES FLAMANDES (FLEMISH BEEF AND BEER STEW) - RECIPES
From hairybikers.com
CARBONNADE FLAMANDE - CLASSIC BELGIAN BEEF AND BEER STEW
From saveur-biere.com
TOP 45 FLEMISH CARBONNADE RECIPE RECIPES
From schoenfeld.vhfdental.com
HOW TO MAKE: BEEF CARBONNADE BEEF BEER STEW
From travelingwithyou.net
TOP 44 HOW TO COOK CARBONNADE OF BEEF RECIPES
From pagy.norushcharge.com
EASY CARBONNADE FLAMANDE BEEF STEW | SIMPLE. TASTY. GOOD.
From junedarville.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love