Carbonnade Flamande (Beef and Beer Stew)
User Reviews
4.5
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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)
Description
Carbonnade Flamande (Beef and Beer Stew) is a hearty dish made by marinating cubed chuck roast in Flemish sour ale along with garlic, bay leaves, and salt. After marinating, the beef is browned to develop a rich crust, then set aside. Bacon is cooked until crisp in the same pot, followed by caramelizing sliced onions in the rendered fat to build layers of savory flavor. Flour is added to thicken the sauce and coat the onions before gradually adding beef broth and the reserved beer marinade.
The beef and bacon return to the pot along with thyme sprigs and the stew simmers gently for about one and a half hours until the meat is tender. Brown sugar and whole grain mustard are incorporated near the end to add sweetness and a subtle tang, complemented by fresh parsley. This process yields a thick, flavorful stew with tender beef infused with beer and herb notes.
Traditionally, Carbonnade Flamande is served with fries, which soak up the rich sauce. It is a filling meal with a balance of acidic, sweet, and smoky flavors that develop from the marinating, browning, and slow cooking phases. Freshly chopped parsley garnishes the stew, adding brightness to the deep flavors.
Ingredients
- 2 pounds chuck roast trimmed and cut into stew cubes
- 2 Flemish sour ale 11.2 oz bottles
- 4 lices Bacon diced
- 3 onion sliced, medium
- 3 cloves garlic
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 bay leaf
- 4 fresh thyme springs
- 1 tablespoon dark brown sugar
- 1 tablespoon whole grain mustard
- 1 Cup parsley chopped, plus more to garnish
- salt to taste
- black 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.
User Reviews
Overall Rating
4.5
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