Carbonnade a la Flamande
Traditional Belgian stew with beef and beer.
Servings: 6
Calories: 670kcal
Ingredients
- 60 g Olive Oil
- 1200 g Diced Beef
- 12 Shallots
- 4 Carrots
- 2 Cloves Garlic
- 200 g Silver Skin Onions
- 500 g Dark Beer
- 1 tbsp Brown Sugar
- 1 tsp Dijon Mustard (optional)
- 1 tsp Tomato Paste
- Salt, Black Pepper, Thyme, Bay Leaf
- 1 tbsp Brown Roux See recipe for Roux in the Sauce Categories
Instructions
- Dice onions. Peel carrots and slice into coin shape pieces.
- Pour olive oil into a large stew pot over a medium flame.
- Add the diced beef and cook about 5 minutes, making sure all the sides of the beef are brown.
- Add diced onions and cook for about 3 minutes until they begin to sweat.
- Sprinkle the brown sugar over the beef and onions and cook until caramelise a bit.
- Add the beer, thyme, bay leaves, tomato paste, garlic, parsley and carrots. Reduce the flame, cover the pot, and let cook for about 3 hours. Let the stew cook slowly. Do not stir frequently.
- After 2 hours add the mustard and stir. Check the liquid and add some water if needed.
- After 3 hour check the meat and if it is tender, thicken the sauce with brown roux. Do not make the sauce too thick.
- Season with salt and pepper.
- Serve with mushed potatoes, boiled potatoes, french fries or rice. Sprinkle chopped parsley on top.