Carbonnade (Flemish Beef and Beer Stew)
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Belgian
Carbonnade (Flemish Beef and Beer Stew)
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Carbonnade (or stoofvlees in Flemish) is a popular traditional Belgian beef stew that is cooked with dark beer and onions.
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Ingredients
- 2½ lb beef or beef cheek, stewing
- 2 tablespoons brown sugar
- 1 bouquet garni (thyme, laurel bay, rosemary)
- 4 cups brown beer (Chimay Rouge or Leffe Brown Ale)
- 2 onion
- 4 oz. Bacon
- 4 lices gingerbread (or more)
- 4 tablespoons butter
- salt
- mustard
Instructions
- Cut the beef into 1 inch (2cm) cubes.
- Mince onions and dice bacon into large pieces.
- Melt the butter and sauté the onions for 10 minutes covered at low heat.
- Add the bacon then increase the heat slightly. Stir regularly but keep covered.
- After 10 minutes, remove everything except the liquid and set aside in a dish.
- Increase to maximum heat then sauté the meat in the uncovered pan. Stir regularly. The meat should be browned on all sides.
- Remove the pan from the heat.
- Put the meat in a dish keeping the juices in the pan.
- Dissolve brown sugar in the remaining liquid and make a reduction. You should have about half of the original liquid.
- Once reduced, turn the heat to low and add the bacon and onion mixture then the meat and stir.
- Add the bouquet garni and cover with the beer. Add a little salt.
- Gently cover the entire surface with gingerbread on which you would have spread mustard.
- Simmer, covered, for 3 hours without stirring, until the gingerbread is melted.
- If after three hours, the juice is too liquid, uncover the pot and continue to simmer.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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