CARBONNADE (STOOFVLEES)
Carbonnade (or stoofvlees in Flemish) is a popular traditional Belgian beef stew that is cooked with dark beer and onions.
Provided by Mike Benayoun
Categories Main Course
Time 3h20m
Number Of Ingredients 10
Steps:
- Cut the beef into 1 inch (2cm) cubes.
- Mince onions and dice bacon into large pieces.
- Melt the butter and sauté the onions for 10 minutes covered at low heat.
- Add the bacon then increase the heat slightly. Stir regularly but keep covered.
- After 10 minutes, remove everything except the liquid and set aside in a dish.
- Increase to maximum heat then sauté the meat in the uncovered pan. Stir regularly. The meat should be browned on all sides.
- Remove the pan from the heat.
- Put the meat in a dish keeping the juices in the pan.
- Dissolve brown sugar in the remaining liquid and make a reduction. You should have about half of the original liquid.
- Once reduced, turn the heat to low and add the bacon and onion mixture then the meat and stir.
- Add the bouquet garni and cover with the beer. Add a little salt.
- Gently cover the entire surface with gingerbread on which you would have spread mustard.
- Simmer, covered, for 3 hours without stirring, until the gingerbread is melted.
- If after three hours, the juice is too liquid, uncover the pot and continue to simmer.
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
STOOFVLEES
All good Belgiums learn to cook with beer. Its the national drink. This dish is a slow cooker for cold winter days. The meat is so tender it melts in your mouth.
Provided by Chef Suz in Bekond
Categories Pork
Time 3h30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef and pork in olive oil plus one tablespoon of butter.
- Remove meat.
- Drop onions and sugar into meat drippings and saute till tender.
- Add meat back to onions and fill pan with 5 cups of water.
- Add beer.
- Spread a thick layer of mustard on each slice of bread and lay on top.
- of meat and sauce.
- Cook with a lid on top of stove for 2 hours.
- Stew mixture should cook just at the boiling point.
- Remove lid and continue to cook till liquid has reduced to half and meat is tender.
- Bread should have disolved into sauce.
- Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water.
- Serve with potatoes, rice, or Belgium (french) fries.
Nutrition Facts : Calories 907.6, Fat 52.9, SaturatedFat 21, Cholesterol 206.8, Sodium 365.4, Carbohydrate 38.9, Fiber 2.7, Sugar 15.9, Protein 61.1
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