Flemish Beef And Beer Recipes

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE

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.

FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)

Steps:

• Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking.
• Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl.
• Pre-heat your oven to 325F (163C) with a rack in the middle.
• Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized.
• Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.
• Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes.
• Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender.
• Before serving, adjust seasoning if needed and discard of the thyme and bay leaves.

SAVEUR FLEMISH BEER AND BEEF STEW

Steps:

• dry beef cubes with a paper towel and season generously with salt and pepper. let sit 15-20 minutes at room temperature.
• coat beef cubes in flour on all side, tossing to coat.
• heat 2 tablespoons butter in a 6-quart dutch oven over medium high heat. Working in batches, brown beef cubes on all sides, turning -- this should take 8-16 minutes.
• transfer beef cubes to a plate and set aside.
• Add bacon to dutch oven and cook until its fat renders, about 8 minutes.
• add remainig butter, garlic and onions; cook until caramelized, about 30 minutes.
• Add half the beer; cook, scraping the bottom of the pot, until slightly reduced - about 4 minutes.
• return the beef cubes to the pot with the remaining beer, beef stock, sugar, cider vinegar, thyme, parsley, tarragon, bay lead and salt and pepper. bring to a boil.
• reduce heat to medium-low.
• cook, covered, until the beef is tender -- about an hour and a half.
• serve with bread.

FLEMISH BEEF AND BEER

Steps:

• Preheat the oven to 325*F.
• Heat half of the oil in an 11-inch saute pan. Add the onion and the garlic and saute over medium heat until transparent, about 5 to 7 minutes.
• Transfer the sauteed vegetables to a small bowl with a slotted spoot.
• Trim any fat from the meat and cut the meat into cubes; Dredge the meat in the flour mixed with the salt and pepper. Add the remaining oil to the pan (you may need to add a bit more) and brown the meat well on all sides.
• Place the meat on the bottom of an 11x7-inch glass baking dish and spread the sauteed vegetables over the top.
• Sprinkle with the parsley, nutmey, thyme, and bay leaf.
• Pour in the beer and sprinkle brown sugar over all.
• Cover and bake for 2-1/2 - 3 hours or until the meat is tender.

FLEMISH BEEF AND BEER STEW

Steps:

• Cut beef into 1/2-inch slices; cut slices into 2-inch strips.
• Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp.
• Remove bacon with slotted spoon; drain.
• Pour off fat and reserve.
• Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until onion is tender, about 10 minutes.
• Remove onions.
• Cook and stir beef in remaining bacon fat until brown, about 15 minutes.
• Stir in flour to coat beef; gradually stir in water.
• Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper.
• Add just enough water to cover beef if necessary.
• Heat to boiling; reduce heat.
• Cover and simmer until beef is tender-1 to 1 1/2 hours.
• Remove bay leaf.
• Stir in vinegar; sprinkle with bacon and parsley.
• If you prefer, you can brown the beef and cook the bacon first, then put everything in the crockpot for 6-8 hours on low and it turns out just about as well!