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
FLEMISH BEEF STEW
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.
- Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.
- Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.
FLEMISH BEEF STEW COOKED IN BEER
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.
Provided by Belgophile
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
- Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
- Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
- Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
- Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.
Nutrition Facts : Calories 559.6, Fat 21.3, SaturatedFat 10.8, Cholesterol 213.9, Sodium 640, Carbohydrate 17.4, Fiber 1.4, Sugar 5.9, Protein 67.5
SAVEUR FLEMISH BEER AND BEEF STEW
Make and share this Saveur Flemish Beer and Beef Stew recipe from Food.com.
Provided by carrie sheridan
Categories < 4 Hours
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- dry beef cubes with a paper towel and season generously with salt and pepper. let sit 15-20 minutes at room temperature.
- coat beef cubes in flour on all side, tossing to coat.
- heat 2 tablespoons butter in a 6-quart dutch oven over medium high heat. Working in batches, brown beef cubes on all sides, turning -- this should take 8-16 minutes.
- transfer beef cubes to a plate and set aside.
- Add bacon to dutch oven and cook until its fat renders, about 8 minutes.
- add remainig butter, garlic and onions; cook until caramelized, about 30 minutes.
- Add half the beer; cook, scraping the bottom of the pot, until slightly reduced - about 4 minutes.
- return the beef cubes to the pot with the remaining beer, beef stock, sugar, cider vinegar, thyme, parsley, tarragon, bay lead and salt and pepper. bring to a boil.
- reduce heat to medium-low.
- cook, covered, until the beef is tender -- about an hour and a half.
- serve with bread.
Nutrition Facts : Calories 807.8, Fat 54.2, SaturatedFat 24.1, Cholesterol 192.5, Sodium 1013.8, Carbohydrate 26.5, Fiber 1.8, Sugar 10.3, Protein 43.7
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
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