BEEF AND BEER STEW - CARBONNADE A LA FLAMANDE
This is Belgian beef and beer stew. It's all about beer, beef and onions. Take your time browning the beef and cooking down the onions. It's totally worth it.
Provided by romain | glebekitchen
Categories Main
Time 3h
Number Of Ingredients 13
Steps:
- Heat a large dutch oven over medium low to medium heat (you will need to find the browning sweet spot).
- Add 2-3 Tbsp of oil to the dutch oven.
- Working in batches brown the beef well. Be careful not to overcrowd the pan. If you get a big puddle of liquid in your pan, it's overcrowded. You are boiling your beef. That's bad. It took 5 batches in a 6 quart dutch oven for 4 lbs of beef.
- Dice the bacon into 1/4 inch pieces and add to the dutch oven along with the leftover oil and goodness. Cook to render the fat and add the thinly sliced onions. Add a bit of salt and cook, covered, for 20 minutes. Stir occasionally. Uncover and cook another 10 minutes. You are going for meltingly tender onions. Think French onion soup. It may take a little longer but it's worth it.
- Add the crushed garlic and flour and cook another 2 minutes, stirring well.
- Mix the mustard with a little beer to dissolve.
- Add about 1/2 cup of the beer and scrape up any browned goodness on the bottom of the dutch oven.
- Pour in the rest of the beer, along with the mustard, cider vinegar, brown sugar, bay and fresh thyme. Add a bit of fresh ground black pepper as well.
- Return the beef to the pot along with any accumulated juices.
- Add just enough chicken stock to cover the beef. You may not need any at all.
- Add a good tsp of salt at this point, cover and place in a 325F oven for about 2 to 2 1/2 hours.
- Start checking at about 90 minutes. You are done when the beef is tender.
- At this point adjust the salt to taste.
- This is traditionally served with boiled new potatoes and carrots. I like it with a green salad to start and crusty bread.
Nutrition Facts : ServingSize 6 servings, Calories 614 kcal, Carbohydrate 15 g, Protein 72 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 202 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g
CARBONNADE A' LA FLAMANDE
From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.
Provided by stgmngrjan
Categories Stew
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
- Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
- Add onion and garlic to pan; saute 5 minutes or until tender.
- Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. From Food and Wine.
Provided by Chef PotPie
Categories Belgian
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
- Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
- Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE
Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).
Provided by French Tart
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9
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5/5 (5)Category Main CourseCuisine Belgian, Belgium, EuropeanTotal Time 2 hrs 5 mins
- Liberally season the beef cubes with salt and pepper. You can also roll it in flour if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn’t bother with adding the flour.
- Heat a deep pan like a Dutch oven. Melt the butter and oil using medium-high heat. Brown the cubed beef in batches to seal. Place the beef cubes in a large platter as you cook.
- Saute the onions in the remaining fat in the pan until translucent. Add the garlic and cook for another minute or 2.
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From foodandwine.com
4/5 Total Time 3 hrs
- In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
- Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
- Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
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