Carbonnade Belgian Stoofvlees Food

CARBONNADE FLAMANDE

Steps:

• Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
• Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
• Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
• Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
• Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

BELGIAN BEEF CARBONNADE

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.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

Steps:

• 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
• 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
• 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
• 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

STOOFVLEES (BELGIAN BEEF STEW)

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!