Carbonnade Flamande (Beef and Beer Stew)
User Reviews
4.5
129 reviews
Excellent
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
6
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Course
Main Course
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Cuisine
Belgian
Carbonnade Flamande (Beef and Beer Stew)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 pounds chuck roast trimmed and cut into stew cubes
- 2 11.2oz bottles of Flemish Sour Ale
- 4 lices 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
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
129 reviews
Excellent
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