Carbonnades Flamandes Recipes

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CARBONNADE FLAMANDE (FLEMISH STEW)



Carbonnade Flamande (Flemish Stew) image

This Belgian Beef and Beer Stew is a beloved classic for a reason. The fantastic and distinctive flavour of the dish is built around lots of browning and caramelizing, but the final steps can be made very hands-off with an Instant Pot or slow cooker.

Provided by Sean

Categories     Main Course     Main Dishes

Time 2h15m

Number Of Ingredients 15

2.5 lbs chuck or stewing beef (cut into 2 inch (4 cm) cubes)
1/3 cup all purpose flour ((see note))
1/4 tsp salt
1/8 tsp pepper
3 large yellow onions (thinly sliced)
1 cup Tripel beer ((see note))
3 tbsp unsalted butter ((see note))
4 slices thick bacon (finely chopped)
4 cloves garlic (minced)
2 cups beef stock
2 tbsp brown sugar (packed)
3 tbsp apple cider vinegar
1/2 tsp thyme leaves
3 stems parsley (plus minced parsley to garnish)
1 bay leaf

Steps:

  • Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.
  • Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.
  • Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.
  • Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized - on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.
  • Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.
  • Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.
  • Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.
  • Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.

Nutrition Facts : Calories 594 kcal, Carbohydrate 20 g, Protein 43 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 675 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

CARBONNADE à LA FLAMANDE



Carbonnade à la Flamande image

Provided by Julia Reed

Categories     dinner, roasts, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

3 pounds rump or chuck roast, cut into 2-inch cubes
3 tablespoons bacon fat, or a mixture of butter and olive oil, or more if necessary
Salt and freshly ground black pepper to taste
6 cups sliced yellow onions (about 1 1/2 pounds)
4 cloves garlic, pressed
1 cup beef stock
2 to 3 cups beer
2 tablespoons brown sugar
1 herb bouquet (6 parsley sprigs, 4 thyme branches, 1 bay leaf tied together)
1 1/2 tablespoons arrowroot or cornstarch
2 tablespoons red-wine vinegar, plus more to taste
Buttered noodles for serving

Steps:

  • Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
  • Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
  • Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
  • Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 1164 milligrams, Sugar 8 grams, TransFat 1 gram

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