Flemish Beef Beer Stew 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

FLEMISH BEEF STEW COOKED IN BEER



Flemish Beef Stew Cooked in Beer image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer.

Provided by Belgophile

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 lbs boneless stew meat, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 -3 tablespoons all-purpose flour
4 tablespoons unsalted butter
3 large onions, sliced into rings
24 ounces belgian beer (two 12 oz. bottles)
2 -3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 1/2 tablespoons red currant jelly
1 tablespoon cider or 1 tablespoon red wine vinegar

Steps:

  • Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
  • Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
  • Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
  • Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
  • Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.

Nutrition Facts : Calories 559.6, Fat 21.3, SaturatedFat 10.8, Cholesterol 213.9, Sodium 640, Carbohydrate 17.4, Fiber 1.4, Sugar 5.9, Protein 67.5

FLEMISH BEEF STEW (CROCK POT)



Flemish Beef Stew (Crock Pot) image

This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.

Provided by Bev I Am

Categories     Stew

Time 8h45m

Yield 8 serving(s)

Number Of Ingredients 13

4 teaspoons canola oil, divided
2 lbs bottom round steaks, trimmed of fat and cut into 1-inch cubes
3/4 lb cremini mushrooms or 3/4 lb white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or 2 cups dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 garlic clove, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seed
3/4 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 bay leaf

Steps:

  • Heat 2 tsp oil in a large skillet over medium heat.
  • Add half the beef and brown on all sides, turning frequently (about 5 minutes).
  • Transfer to a 6 quart crock pot.
  • Drain any fat from pan.
  • Add the remaining 2 tsp oil and brown the remaining beef.
  • Transfer to the crock pot.
  • Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 minutes).
  • Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.
  • Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling (about 3 minutes).
  • Transfer the mushroom mixture to the crock pot.
  • Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
  • Stir to combine.
  • Cover and cook on low until the beef is very tender, about 8 hours.
  • Discard bay leaf before serving.
  • ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
  • Serves 8.

CARBONNADE FLAMANDE (BEEF AND BEER STEW)



Carbonnade Flamande (Beef and Beer Stew) image

Provided by Olivia Mesquita

Categories     Main Courses

Time 3h

Number Of Ingredients 14

2 pounds chuck roast (trimmed and cut into stew cubes)
2 11.2oz bottles of Flemish Sour Ale
4 slices of bacon (diced)
3 medium onions (sliced)
3 cloves of garlic
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
4 springs of fresh thyme
1 tablespoon dark brown sugar
1 tablespoon whole grain mustard
1 Cup chopped parsley plus more to garnish
Salt and pepper to taste

Steps:

  • Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
  • Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
  • In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
  • In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
  • Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
  • Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
  • Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
  • Cook for 1.5 hours.
  • Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
  • Sprinkle some fresh parsley on top and serve with fries.

STOOFVLEES (FLEMISH BEEF STEW)



Stoofvlees (Flemish beef stew) image

Belgium's national dish of Flemish beef stew (best made 1 day ahead). Great served with proper Belgian fries.

Provided by thechirpychef

Time 2h20m

Yield Serves 4

Number Of Ingredients 12

1 kilo of stewing beef, cut into large chunks
2 large onions
1 bouquet garni (2 bay leaves, a few sprigs of fresh thyme and a few sprigs of fresh flat-leaf parsley)
2 cloves
2 slices of brown bread
2 heaped tbsp of sharp mustard
2 heaped(!) tbsp of Loonse stroop (or any other thick redcurrant syrup)
1 litre of (preferably Belgian) dark beer, e.g. Maredsous
1 tbsp of vinegar
a few knobs of butter
vegetable oil
sea salt and freshly ground black pepper

Steps:

  • Peel and roughly dice the onions.
  • Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
  • Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
  • Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
  • Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
  • Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
  • Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
  • Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
  • Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.

FLEMISH BEEF STEW



Flemish Beef Stew image

Provided by Flavia Schepmans

Categories     Soup/Stew     Beer     Beef     Mustard     Onion     Fall     Winter     Family Reunion     Gourmet     New York

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 10

2 lb beef chuck, cut into 1- to 1 1/2-inch cubes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon unsalted butter
2 lb onions (6 to 8 medium), chopped (7 cups)
3 Turkish or 1 1/2 California bay leaves
2 (12-oz) bottles pilsner-style beer such as Budweiser
6 tablespoons Dijon mustard
3 (1/2-inch-thick) slices country-style bread

Steps:

  • Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
  • Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
  • Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
  • Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
  • Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
  • Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

FLEMISH BEEF STEW



Flemish Beef Stew image

Yield Makes 4 servings

Number Of Ingredients 11

6 bacon slices, coarsely chopped
2 1/4 pounds beef tenderloin, trimmed, cut into 1 1/2-inch pieces
1/3 cup all purpose flour
1 very large onion, sliced
3 large garlic cloves, minced
4 cups canned beef broth
1 cup beer
1/4 cup tomato paste
3 tablespoons chopped fresh thyme
2 tablespoons dark brown sugar
4 tablespoons chopped fresh parsley

Steps:

  • Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.
  • Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.
  • Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.

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.

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