Carbonnade Flamande

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Carbonnade Flamande

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Ingredients

Adjust Servings:
3 lbs Chuck Roast trimmed and cut into stew cubes
2 11.2oz bottles Monk's Cafe Flemish Sour Ale
4 slices Bacon
3 medium Onion
3 cloves Garlic
2 tbsp Olive Oil
3 tbsp Plain Flour
1.5 cups Beef Broth
2 Bay Leaves
4 sprigs Fresh Thyme
1 tbsp Dark Brown Sugar
1 tbsp Whole Grain Mustard
1 cup Fresh Parsley chopped plus some for garnish

A simple, tasty and easy beef and beer stew

Cuisine:

Ingredients

Directions

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Carbonnade flamande is a beef stew which is made using beer instead of wine. Belgium is famous for its beer, so it seemed only right to include it in a recipe. I am also trying to wipe the memory of the beer and cheese soup from my mind and this seemed a good way to do it.

It isn’t the quickest of recipes, but it is simple, tasty and an easy one for the kids to eat. There are many recipes to choose from, this one is from Olivia’s Cuisine. Her recipe is easy to follow with plenty of photographs to help.

Steps

1
Done

Marinate the beef with the beer, garlic, bay leaves, and a pinch of salt for 2 hours or overnight.

2
Done

Drain the beef and reserve the marinade. Pat dry the beef with paper towels.

3
Done

In a dutch oven, heat the olive oil until piping hot. Fry the beef in batches, until golden brown on all sides. Reserve.

4
Done

In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.

5
Done

Add the onions, a pinch of salt and fry in the bacon fat until caramelized (about ten minutes.)

6
Done

Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.

7
Done

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.

8
Done

Add the brown sugar, parsley, fresh pepper and the mustard. Cook for 30 minutes.

9
Done

Sprinkle some fresh parsley on top and serve with fries.

Zoe Negus

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