Best Carbonnade Flamande Belgium Beef And Beer Stew Recipes

CARBONNADE FLAMANDE (FLEMISH STEW)

Steps:

• Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.
• Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.
• Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.
• Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized - on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.
• Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.
• Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.
• Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.
• Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.

CARBONNADE FLAMANDE (BEEF AND BEER STEW)

Steps:

• 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.

FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)

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.

CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)

Steps:

• 1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
• 2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
• 3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
• 4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
• 5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
• 6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
• 7. Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
• 8. Serve over mashed potatoes or noodles.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE

Steps:

• Preheat the oven to 170C, 340F, gas mark 3.
• Make sure the pieces of beef are thoroughly dry, using paper towels.
• In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
• Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
• Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
• Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
• Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
• Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
• Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
• Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
• When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
• In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.