Beef Carbonnade (Carbonnade à la Flamande)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6
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Calories
502 kcal
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Course
Main Course
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Cuisine
Belgian
Beef Carbonnade (Carbonnade à la Flamande)
Description
Beef Carbonnade (Carbonnade à la Flamande) combines seared chuck roast strips with crisp bacon and deeply caramelized onions cooked slowly in dark ale. The addition of malt vinegar and brown sugar balances the stew with gentle acidity and mild sweetness. Carrots and garlic enhance the flavor and texture, while a small amount of flour thickens the broth. Cooking this mixture together in a Dutch oven at low heat allows the beef to become tender and the flavors to meld into a rich, savory sauce.
The process starts by browning the beef and bacon, then caramelizing onions in the rendered fat, which creates a golden base. After deglazing the pot with dark ale, the remaining ingredients and broth are added before the low and slow oven braise. This method gives the stew its classic depth and comforting texture.
Once finished, this carbonnade pairs well with simple sides like buttered egg noodles, boiled red potatoes, or stoemp, a Belgian mashed potato and vegetable dish. These sides help to soak up the flavorful sauce and round out the meal effectively.
Ingredients
FOR THE CARBONNADE:
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 2 pounds chuck roast
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper
- 4 lices Bacon cut into 1/2" pieces.
- 3 medium onion peeled and sliced root to tip into 1/2" slices
- 2 cups dark ale about 1 1/2 beers, preferably Belgian
- 1 tablespoon brown sugar
- 2 tablespoons malt vinegar or apple cider vinegar
- 2 cloves garlic minced
- ½ teaspoon thyme dried
- 3 medium carrot peeled and cut into 1" chunks
- 1 cup beef broth low sodium
- 2 tablespoons flour
SERVE WITH:
- red potato or, boiled
- egg noodles buttered
- stoemp
Instructions
TO MAKE CARBONNADE IN A DUTCH OVEN:
- Preheat the oven to 325°.
- Trim excess fat from the beef chuck roast and slice the meat across the grain into ½" x 2" long. Season the beef with the kosher salt and pepper. Set aside.
- Heat a Dutch oven over medium high heat. Add 1 tablespoon of butter and the olive oil. When the butter has melted, add the beef in 2-3 batches and brown, searing the strips of meat on all sides. Transfer to a rimmed baking sheet and continue to brown the meat.
- Add the bacon to the pot and cook, stirring occasionally until it's crisp. Transfer bacon to a dish lined with a paper towel to soak up excess grease.
- Discard all but 2 tablespoons of grease from the dutch oven and add the sliced onions. Cook, stirring occasionally with the lid slightly askew on the pot so steam can escape. Cook the onions for 25-30 minutes or until they're caramelized and golden.
- Deglaze the pot with 1 cup of the lager and cook for 4-5 minutes, scraping up the browned bits (fond) from the bottom of the pot.
- Add the brown sugar, malt vinegar, garlic, thyme, bay leaves and carrots. Stir to combine and add the remainder of the beef broth and lager.
- Add the reserved beef and any drippings and stir to combine. Bring the carbonnade to a boil, then cover tightly with a lid and put in the oven to braise for about 1½ hours.
- With the back of a fork, mash together the remaining butter and flour to form a paste (this is called a beurre manie).
- When the beef is tender, remove the carbonnade from the oven and place it on the stovetop over medium high heat. Add the butter mixture to the carbonnade, stirring constantly until the sauce thickens and becomes velvety.
- Taste for seasonings and adjust as necessary. Serve with steamed potatoes or mashed potatoes or over buttered noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 657mg | 27% |
| Potassium | 827mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 5301IU | 106% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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