BELGIAN BEEF CARBONNADE
Here's an authentic Belgian Beef Carbonnade (Beef Stew) recipe. These tender pieces of meat cooked slowly in beer with carrots is the ideal comfort food for cold weather.
Provided by Belgian Foodie
Categories Main Dish
Time 3h30m
Number Of Ingredients 16
Steps:
- Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
- Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
- Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
- Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
- Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient and let your stew cook slowly. Do not stir frequently.
- After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
- Add the mustard and stir.
- If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
- Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.
Nutrition Facts : Calories 682 kcal, Carbohydrate 39 g, Protein 70 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 404 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving
BELGIAN BEEF AND ONION STEW
Yield 6
Number Of Ingredients 15
Steps:
- Adjust oven rack to second from the bottom level. Preheat oven to 300°F. Rinse and dry beef thoroughly with paper towels, then season generously with salt and pepper on all sides. Heat 2 tsp oil in large cast iron Dutch oven over medium-high heat until beginning to smoke; add 1/3 of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes. Reduce heat to medium and using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Add an additional 2 tsp oil and half of remaining beef. When completely browned, transfer to bowl. Repeat once more with another 2 tsp oil and the remaining beef. Transfer to bowl. Add remaining 1 tbsp oil to the Dutch oven and reduce heat to medium-low. Add onions, 1/2 tsp salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits (onions will release some moisture), about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. You want to cook out any raw flour flavor. Stir in broth, scraping pan bottom to loosen browned bits. Stir in beer, thyme, bay leaves, vinegar, all the browned beef with any accumulated juices in the bowl, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally. Cover partially and transfer to the oven. After 1-1/2 hours, stir in chopped prunes. Cook until fork inserted into beef meets very little resistance, about 30 to 60 additional minutes, for a total of about 2 to 2-1/2 hours cooking time. Discard thyme and bay leaves. Adjust seasonings with salt and pepper to taste and serve over noodles or potatoes. Will hold, refrigerated, in an airtight container for up to 4 days. Reheat over medium-low heat.
BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
BEEF AND ONION STEW
Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
STOOFVLEES (BELGIAN BEEF STEW)
This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce
Provided by Maiumlteacute G.
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Glaze the onion in margarine in a large skillet.
- Add the beef and cook until it has browned.
- Add all of the beer, the beef, the chocolate and the bay leaf.
- Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
- Add salt and pepper to your taste.
- Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
- The leftovers of this recipe can be frozen or the recipe can easily be doubled.
- Enjoy!
Nutrition Facts : Calories 689.5, Fat 46.6, SaturatedFat 19.8, Cholesterol 125.7, Sodium 194.8, Carbohydrate 20.8, Fiber 2.9, Sugar 8.1, Protein 37.4
More about "belgian beef and onion stew food"
THE GREAT FLEMISH STEW DEBATE (INCLUDES …
From belgiansmaak.com
Servings 2Estimated Reading Time 9 mins
BELGIAN BEEF STEW - MY KITCHEN LOVE
From mykitchenlove.com
CARBONNADE FLAMANDE (FLEMISH BEEF STEW) FOR …
From diversivore.com
CARBONNADE A LA FLAMANDE – BEEF STEW WITH …
From craftbeering.com
BELGIAN FOOD: 12 TRADITIONAL DISHES TO EAT
From christineabroad.com
BELGIAN BEEF AND BEER STEW RECIPE
From myrecipes.com
CARBONNADE (STOOFVLEES) - BELGIAN RECIPE | 196 …
From 196flavors.com
ONION BEEF GOULASH – ZWIEBELGULASCH : R/OLIVESPLACE
From reddit.com
MEATBALL SOUP WITH BEEF STEW VIBES RECIPE | BON APPéTIT
From bonappetit.com
BELGIAN BEEF STEW RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
MULLIGAN STEW (HOBO STEW) - A SPICY PERSPECTIVE
From aspicyperspective.com
CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)
From americastestkitchen.com
CARBONNADE à LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION …
From chezcarrcuisine.com
NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE) - FOOD.COM
From food.com
BELGIAN CLASSICS (1):FLEMISH BEEF STEW • LEEKS AND HIGH HEELS
From leeksandhighheels.com
SLOW COOKER BEEF, BEER AND ONION STEW - KITCHEN DIVAS
From kitchendivas.com
BAKED CORNED BEEF AND CABBAGE RECIPE - MAKE YOUR MEALS
From makeyourmeals.com
ZORKA AND HOWARD RAMSHAW ON INSTAGRAM: “PART OD TODAY 'S …
From instagram.com
CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW) - OLIVIA'S …
From oliviascuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love