CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)
You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter.
Provided by Lynn Clay
Categories Roasts
Time 3h45m
Number Of Ingredients 11
Steps:
- 1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
- 2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
- 3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
- 4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
- 5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
- 6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
- 7. Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
- 8. Serve over mashed potatoes or noodles.
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Azeem Aslam
[email protected]This was a bit too sweet for my taste. I'll try it again with less sugar.
Ayitso Ndakalu
[email protected]This dish was a bit too bland for my taste. I'll try it again with more spices.
zena sultan
[email protected]This was a bit too salty for my taste. I'll try it again with less salt.
RyL Debu
[email protected]I'm not a big fan of beef, but I really enjoyed this dish. The sauce was so flavorful and the beef was cooked perfectly.
prince ruma
[email protected]This dish is perfect for a cold winter day. The beef is so comforting and the sauce is so flavorful.
Parohang Rai
[email protected]I love that this recipe uses simple ingredients. It's a great way to use up leftover beef.
Dj SABA
[email protected]This was my first time making carbonnade flamande and it turned out great! I was surprised at how easy it was to make.
Bra Danny
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve for a special occasion.
Abbie Kent
[email protected]This recipe was easy to follow and the dish turned out great. The beef was tender and the sauce was flavorful. I will definitely be making this again.
Tarryn Whittle
[email protected]I'm not a big fan of beer, but I really enjoyed the flavor it added to this dish. The beef was so tender and the sauce was so flavorful.
Ines M
[email protected]This was the best carbonnade flamande I've ever had! The beef was cooked to perfection and the sauce was out of this world. I will definitely be making this again.
Arjun Sharma
[email protected]I followed the recipe exactly and the dish turned out perfectly. The beef was fall-apart tender and the sauce was rich and flavorful. I served it with mashed potatoes and it was a hit with my family.
Chris Leppo
[email protected]This dish was amazing! The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Saamiya Cabdikarin
[email protected]This recipe was a bit too sweet for my taste. I'll try it again with less brown sugar.
Libase Brin
[email protected]The beef was a bit tough, but the sauce was delicious. I'll try it again with a different cut of beef.
William Comerford
[email protected]This was my first time making carbonnade flamande and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Farhim Ahmed
[email protected]I've made this recipe several times and it's always a hit. The beef is so tender and the sauce is so flavorful. I love that it's a one-pot meal, so it's easy to clean up.
Rock Star
[email protected]This carbonnade flamande was an absolute delight! The beef was fall-apart tender and the sauce was rich and flavorful. The beer added a subtle depth of flavor that really brought the dish together. I served it with mashed potatoes and green beans, an