Flemish Beef And Beer Stew Carbonnade Flamande Recipes

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CARBONADES FLAMANDES (FLEMISH BEEF AND BEER STEW)



Carbonades Flamandes (Flemish beef and beer stew) image

Categories     Soups & Stews

Time 1h

Yield 4

Number Of Ingredients 11

1kg / 2.5lb shin of beef, trimmed of any sinew, cubed
2 tbsp plain flour, seasoned with salt and freshly ground black pepper
75g / 2.5oz butter
2 tbsp oil
500g / 1.5lb onions, roughly chopped
1 sprig fresh thyme, leaves only
3 bay leaves
2 x 33cl / 11.5fl oz bottles dark brown beer
250ml / 9fl oz beef stock
2 heaped tbsp redcurrant jelly
1 tbsp cider vinegar

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Dredge the beef in seasoned flour. Heat the butter and oil in a large ovenproof pan with a lid over a medium heat. Add the beef and brown on all sides (you may need to do this in batches). Remove the beef and set aside. In the same pan, cook the onions until browned, then return the beef to the pan. Add the herbs, beer and stock to the pan, scraping up the browned bits from the bottom. Add the redcurrant jelly and vinegar and stir well. Put the lid on the pan and place in the oven to cook for two hours, or until the meat is tender and glutinous. Serve with roasted root vegetables or chips, in true Belgian style.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE



Carbonade Flamande - Flemish Beef and Beer Stew/Casserole image

Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).

Provided by French Tart

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 15

500 g beef (chuck cut into 5mm thick slices)
4 bacon, cut into cubes (thick slices)
3 onions, roughly diced (mirepoix)
3 garlic cloves
1 bouquet garni (bay leaf, parsley, thyme)
1 (1/2 pint) bottle of belgian strong brown ale, Beer
1/2 liter beef stock
2 tablespoons red wine vinegar
20 g butter
2 tablespoons olive oil
7 -8 slices French bread, baguette
2 -3 tablespoons brown sugar
Dijon mustard
salt
pepper

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.

Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9

FLEMISH BEEF AND BEER STEW (CARBONNADE FLAMANDE)



Flemish Beef and Beer Stew (Carbonnade Flamande) image

This Flemish Beef and Beer Stew, most commonly shortened as "Carbonnade", is the stew of choice in Belgium as well as the North of France. With plenty of beef chunks, caramelized onions, brown ale and the inclusion of brown sugar, this dish has a distinct sweet and salty taste that makes it stand out from the crowd. Its rich glistening gravy and fork-tender beef chunks are pure comfort food, and makes it a perfect dish to indulge in during the cold season. The Origin of the dish. You can assuredly...

Provided by Audrey

Categories     Entrées

Time 3h

Yield 6-8 people

Number Of Ingredients 1

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)Salt, fresh ground black pepper to taste4 tbsp (56g) butter, divided2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds3 garlic cloves, peeled, left whole but lightly crushed 3 tbsp (23g) all-purpose flour1 1/2 cups (12 oz bottle) Belgian Trappist Ale1 (250ml) cup beef stock4 sprigs fresh thyme2 bay leaves1 ½ tbsp (18.75g) dark brown sugar

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.

Nutrition Facts : Calories 200, Fat 20 grams

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)



Carbonnade À La Flamande (Flemish Beef Stew) image

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. From Food and Wine.

Provided by Chef PotPie

Categories     Belgian

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
3 lbs beef, flatiron cut into 1/3-inch-thick slices or 3 lbs chuck roast, cut into 1/3-inch-thick slices
salt & freshly ground black pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
3 (12 ounce) cans dark beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish
boiled carrots and potato, for serving

Steps:

  • In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
  • Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
  • Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

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