Best 8 Carbonnade Belgian Stoofvlees Recipes

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**Carbonnade Flamande Recipe: Belgian Beer Beef Stew**

Carbonnade Flamande, also known as Flemish Beef Stew or Beef Stew with Belgian Beer, is a traditional Belgian dish that is rich in flavor and perfect for a hearty meal. This classic stew is made with braised beef, typically chuck or short ribs, in a flavorful broth of dark Belgian beer, onions, herbs, and spices. The beer adds a unique depth of flavor to the stew, while the long cooking time allows the beef to become fall-apart tender. Carbonnade Flamande is typically served with mashed potatoes, fries, or bread to soak up the delicious sauce. While there are many variations of this beloved dish, we've gathered the best Carbonnade Flamande recipes to help you create an authentic and delicious Belgian beef stew in your own kitchen. From traditional recipes passed down through generations to modern interpretations with a twist, these recipes offer a range of options for every taste. So, grab your favorite Belgian beer and let's embark on a culinary journey to the heart of Belgium with these delectable Carbonnade Flamande recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BELGIAN BEEF CARBONNADE



Belgian Beef Carbonnade image

Here's an authentic Belgian Beef Carbonnade (Beef Stew) recipe. These tender pieces of meat cooked slowly in beer with carrots is the ideal comfort food for cold weather.

Provided by Belgian Foodie

Categories     Main Dish

Time 3h30m

Number Of Ingredients 16

2 tbsp olive oil (extra virgin)
5 onion
1800 g beef roast ((shoulder, bottom round or arm) cubed)
2 tbsp brown sugar
2 cloves garlic
1000 g carrots
750 ml beer (blond (light ale) (see notes))
1 tbsp red wine vinegar
1 handful parsley (fresh chopped )
1 tsp thyme
2 bay leaves
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
30 g butter ((optional) (see notes))
30 g flour ((optional) (see notes))

Steps:

  • Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
  • Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
  • Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
  • Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
  • Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient and let your stew cook slowly. Do not stir frequently.
  • After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
  • Add the mustard and stir.
  • If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
  • Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.

Nutrition Facts : Calories 682 kcal, Carbohydrate 39 g, Protein 70 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 404 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving

CARBONNADE (STOOFVLEES)



Carbonnade (Stoofvlees) image

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

2½ lb stewing beef ((or beef cheek))
2 tablespoons brown sugar
1 bouquet garni ((thyme, laurel bay, rosemary))
4 cups brown beer ((Chimay Rouge or Leffe Brown Ale))
2 onions
4 oz. bacon
4 slices gingerbread ((or more))
4 tablespoons butter
Salt
Mustard

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.

CARBONNADE A LA FLAMANDE



Carbonnade a La Flamande image

There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe - I scarcely bother to sear the meat - that feeds a huge tableful of people cosily. And - always music to my ears - it is at its best if cooked ahead, cooled and then refrigerated before being reheated. A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 8

Number Of Ingredients 14

1 tablespoon goose fat (or oil of your choice)
250 grams smoked lardons or 16 slices smoked bacon, snipped into strips
4 onions (chopped)
2 teaspoons ground allspice
2 teaspoons dried thyme
1½ kilograms shin of beef (in approx. 4-5 cm cubes)
50 grams plain flour
625 millilitres beef stock (cube or concentrate is fine)
4 teaspoons wholegrain mustard
3 tablespoons soft dark brown sugar
625 millilitres dark belgian beer (or other dark ale)
4 bay leaves
1 teaspoon sea salt flakes (or half teaspoon pouring salt)
1 pinch of black pepper

Steps:

  • Preheat the oven to 150ºC/130°C Fan/gas mark 2. Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5-10 minutes, till they've crisped up a bit. Add the chopped onion, stirring well so that they're mixed into the bits of bacon, and turn down the heat to low and cook - stirring every now and again - for 10 minutes, by which time the onions will have softened. Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan. Shake in the flour and stir to mix as best you can. Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan. Cook gently for 3 hours, until the meat is fork tender, and - if you can bear it - let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it's fabulous enough the day it's cooked and patience is an overrated virtue.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW



Beef Carbonnade with Vegetables: Belgian Beef Stew image

This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h5m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons all-purpose flour, plus 1 teaspoon
1/2 to 3/4 teaspoon smoked paprika
1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
4 teaspoons olive oil
1 large onion, sliced, about 3 cups
4 cloves garlic, coarsely chopped
1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
3 cups low-sodium beef broth
1 tablespoon molasses
Small bunch thyme sprigs
1 pound baby red skinned potatoes, halved or quartered if large
3 medium carrots, cut into 1-inch pieces (about 8 ounces)
2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
1 teaspoon unsalted butter, melted
Chopped fresh parsley leaves, optional

Steps:

  • 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
  • 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
  • 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
  • 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

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.

BEEF CARBONNADE



Beef Carbonnade image

Categories     Beef     Onion     Stew     Super Bowl     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

3 pounds lean beef stew meat, cut into approximately 2-inch pieces
All purpose flour
4 tablespoons vegetable oil
3 large onions, sliced
3 large garlic cloves, sliced
2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid
12 ounces dark beer
1/2 teaspoon dried thyme, crumbled
Buttered Egg Noodles
Chopped fresh parsley

Steps:

  • Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
  • Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
  • Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.

CARBONNADE FLAMANDE



Carbonnade flamande image

Cook a classic ale casserole with chunks of meaty beef

Provided by Good Food team

Categories     Dinner

Time 3h30m

Number Of Ingredients 14

1¼ kg stewing beef, cut into 4cm cubes
400ml Trappist ale such as Leffe or Chimay, or other dark ale
3 garlic cloves, lightly crushed
2 bay leaves
3 tbsp plain flour, seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots, sliced
2 onions, sliced
1 leek, sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley, chopped

Steps:

  • Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
  • Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
  • Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
  • Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
  • Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium

STOOFVLEES (BELGIAN BEEF STEW)



Stoofvlees (Belgian Beef Stew) image

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

750 g stewing beef
750 ml brown beer
2 slices peperkoek or 2 slices bread
1 tablespoon mustard
2 tablespoons brown sugar
50 g chocolate
1 onion, chopped
1 bay leaf
1 tablespoon margarine or 1 tablespoon butter
salt
pepper

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

Tips:

  • Choose the right cut of beef. Traditionally, carbonnade is made with beef chuck roast, but you can also use beef short ribs or brisket. These cuts are tough, but they become tender when braised in the beer and broth.
  • Sear the beef before braising it. This helps to develop flavor and color.
  • Use a good quality beer. The beer you use will contribute to the flavor of the carbonnade, so choose one that you enjoy drinking.
  • Don't skimp on the spices. Carbonnade is a flavorful dish, and the spices are essential for achieving the right flavor profile.
  • Be patient. Carbonnade is a slow-cooked dish, so you need to be patient while it braises. The longer you cook it, the more tender the beef will become.

Conclusion:

Carbonnade is a delicious and hearty Belgian stew that is perfect for a cold winter day. It is easy to make, and the results are always impressive. So next time you're looking for a new stew recipe to try, give carbonnade a try. You won't be disappointed.

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