Indulge in the rich and savory flavors of Belgian cuisine with this recipe for Beef and Beer Stew – Carbonnade à la Flamande. This hearty and comforting dish combines tender beef, onions, and dark beer to create a deeply flavorful stew that’s perfect for warming up on a chilly day. Serve it with crusty bread or over mashed potatoes to complete the experience.
Ingredients:
- 2 pounds (about 900g) beef chuck roast, cut into bite-sized pieces
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups dark beer (such as Belgian ale or stout)
- 1 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions:
1. Brown the Beef:
- In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
- Add the beef chunks in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate. Season with salt and black pepper.
2. Sauté Onions and Garlic:
- In the same pot, add unsalted butter and reduce the heat to medium.
- Add the sliced onions and cook, stirring occasionally, until they become caramelized and golden brown, about 15-20 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
3. Deglaze with Beer:
- Sprinkle the all-purpose flour over the caramelized onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the dark beer while stirring continuously to create a smooth mixture.
- Add the beef broth, brown sugar, Dijon mustard, bay leaves, and fresh thyme. Stir to combine.
4. Simmer and Return Beef:
- Return the browned beef to the pot, along with any accumulated juices.
- Bring the mixture to a simmer.
5. Cook Slowly:
- Reduce the heat to low, cover the pot, and let the stew simmer gently for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.
6. Adjust Seasoning:
- Taste the stew and adjust the salt and black pepper as needed. Remove and discard the bay leaves and thyme sprigs.
7. Serve and Enjoy:
- Serve your Beef and Beer Stew – Carbonnade à la Flamande hot with crusty bread, mashed potatoes, or steamed vegetables.
Conclusion: This Beef and Beer Stew – Carbonnade à la Flamande is a true taste of Belgium, where the flavors of dark beer, caramelized onions, and tender beef combine to create a deeply satisfying meal. It’s a dish that’s sure to warm your heart and bring a taste of Belgian comfort to your table.