Introduction
Beef Carbonnade, also known as Carbonnade Flamande, is a traditional Belgian stew that beautifully marries tender beef with the rich flavors of beer, onions, and aromatic herbs. This slow-cooked dish is ideal for a cozy dinner or a hearty family meal, offering a comforting taste of Belgian cuisine.
Ingredients
– 2 lbs (900g) beef chuck or stew beef, cut into chunks
– 2 tablespoons vegetable oil
– 3 large onions, thinly sliced
– 4 cloves garlic, minced
– 1 tablespoon brown sugar
– 2 tablespoons flour
– 2 cups (480ml) Belgian beer (a dark beer like a Dubbel or Belgian Ale works best)
– 1 cup (240ml) beef broth
– 2 tablespoons Dijon mustard
– 2 tablespoons balsamic vinegar
– 1 teaspoon dried thyme
– 2 bay leaves
– Salt and pepper, to taste
Prep Time
Prep time for Beef Carbonnade is approximately 20 minutes, allowing you to prepare all the ingredients before cooking.
Cook Time, Total Time, Yield
Cook time is around 6-8 hours if using a slow cooker. The total time required, including preparation and cooking, is about 6 hours and 20 minutes to 8 hours and 20 minutes. This recipe yields about 4-6 servings.
Instructions
1. Prepare the Beef: Season the beef chunks generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Once browned, set the beef aside.
2. Cook the Onions: In the same skillet, add the sliced onions and cook for 8-10 minutes until they are soft and caramelized. This step will bring out the natural sweetness of the onions, which balances the richness of the beef.
3. Combine with Flour and Sugar: Stir in the garlic, brown sugar, and flour. Cook for about 1-2 minutes until the flour forms a paste and the sugar begins to caramelize slightly.
4. Add the Liquids: Pour in the beer and beef broth, stirring constantly to dissolve the flour mixture. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
5. Slow Cook the Stew: Transfer the beef, onions, and liquid into a slow cooker. Stir in the mustard, balsamic vinegar, thyme, and bay leaves. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and the flavors have melded together.
6. Finishing Touches: Once the beef is tender, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Serving Suggestions
Beef Carbonnade is traditionally served with crusty bread or mashed potatoes. The bread is perfect for dipping into the rich, flavorful sauce, while the mashed potatoes provide a creamy contrast to the hearty stew. You can also pair it with Belgian frites for an authentic experience. For a complete meal, consider a side of sautéed vegetables or a fresh salad.
Notes
– For a traditional touch, spread a slice of bread with Dijon mustard and place it on top of the stew in the slow cooker before cooking. The bread will dissolve, thickening the sauce.
– Use a good-quality dark beer for the best flavor—Belgian Dubbel, brown ale, or stout work well.
– Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy preparing and savoring this classic Belgian dish!
Detailed Directions and Instructions
Prepare the Beef
Season the beef chunks generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Once browned, set the beef aside.
Cook the Onions
In the same skillet, add the sliced onions and cook for 8-10 minutes until they are soft and caramelized. This step will bring out the natural sweetness of the onions, which balances the richness of the beef.
Combine with Flour and Sugar
Stir in the garlic, brown sugar, and flour. Cook for about 1-2 minutes until the flour forms a paste and the sugar begins to caramelize slightly.
Add the Liquids
Pour in the beer and beef broth, stirring constantly to dissolve the flour mixture. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Slow Cook the Stew
Transfer the beef, onions, and liquid into a slow cooker. Stir in the mustard, balsamic vinegar, thyme, and bay leaves. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and the flavors have melded together.
Finishing Touches
Once the beef is tender, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Notes
Traditional Touch
For a traditional touch, spread a slice of bread with Dijon mustard and place it on top of the stew in the slow cooker before cooking. The bread will dissolve, thickening the sauce.
Quality of Beer
Use a good-quality dark beer for the best flavor—Belgian Dubbel, brown ale, or stout work well.
Storage
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Cook techniques
Preparing the Beef
Season the beef chunks with salt and pepper and browning them in batches in hot oil is essential to develop deep flavors for the stew.
Cooking the Onions
Cooking the onions until soft and caramelized enhances their natural sweetness, balancing the dish’s richness.
Combining with Flour and Sugar
Stirring in garlic, brown sugar, and flour thickens the sauce and adds complexity to the flavor profile.
Adding the Liquids
Introducing beer and beef broth while scraping the pan helps to incorporate all the flavorful bits, resulting in a richer stew.
Slow Cooking the Stew
Utilizing a slow cooker allows the flavors to meld and the beef to become tender over several hours, ensuring a comforting outcome.
Finishing Touches
Tasting and adjusting the seasoning right before serving ensures that the stew is perfectly balanced and ready to enjoy.
FAQ
Can I use a different cut of beef for this recipe?
Yes, while beef chuck is recommended for its tenderness, you can also use brisket or round.
Is it necessary to use Belgian beer?
For an authentic flavor, Belgian beer is preferred, but other dark beers such as brown ale or stout can work as substitutes.
How do I store leftovers?
Leftovers can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
Can I make this dish in advance?
Yes, Carbonnade Flamande can be made ahead and tastes even better the next day after the flavors have melded together.
What can I serve with Beef Carbonnade?
This stew pairs wonderfully with crusty bread, mashed potatoes, or Belgian frites, along with a side of sautéed vegetables or a fresh salad.
Conclusion
Beef Carbonnade is a delightful and comforting dish that brings out the rich flavors of beef and beer, making it a perfect choice for gatherings and family dinners. The slow cooking process ensures that the beef becomes tender while absorbing the aromatic blend of spices and herbs. With its hearty sauce, Carbonnade is sure to please anyone who enjoys a robust, flavorful stew.
Beer-Braised Chicken
For a lighter alternative, try using chicken thighs slow-cooked in a similar beer-based sauce, with added mushrooms and herbs to enhance the flavors.
Pork Carbonnade
Substitute beef with pork shoulder for a variation on the classic dish. The sweetness of the pork pairs well with the beer and onions, providing a different but equally satisfying flavor profile.
Vegetarian Carbonnade
Create a meatless version by using hearty vegetables like mushrooms, carrots, and potatoes, cooked in a rich vegetable broth with beer and the same aromatic spices for depth.
Steak Frites
Serve grilled steak with a side of Belgian fries for a classic combination, featuring a peppercorn sauce or garlic herb butter for added richness.
Beef Stew with Root Vegetables
Combine beef stew with seasonal root vegetables like carrots, parsnips, and turnips, simmered in a red wine or beer sauce for a delightful twist on the traditional stew.
Onion Soup
Make a comforting onion soup with caramelized onions and beef broth, topped with crusty bread and melted cheese for a cheesy finish that complements the flavors of Carbonnade.
