Carbonnade Flamande (Beef and Beer Stew)
Olivia's Cuisine recipe - Belgian
- Prep time
- 1 hr
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds chuck roast (trimmed and cut into stew cubes)
- 2 11.2oz bottles of Flemish Sour Ale
- 4 slices 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
- 1
Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
- 2
Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
- 3
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.
- 4
In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
- 5
Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
- 6
Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
- 7
Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
- 8
Cook for 1.5 hours.
- 9
Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
- 10
Sprinkle some fresh parsley on top and serve with fries.