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Let me share my favorite Belgian stew recipe - Carbonnade Flamande. This hearty dish combines tender beef with rich dark beer and caramelized onions, creating a mouthwatering meal perfect for chilly evenings. I've been making this for years, tweaking ingredients until reaching perfection. Trust me, once you try this savory concoction, you'll be hooked. Grab your Dutch oven and let's dive into this comforting classic that'll warm you from the inside out.
Ingredients for Carbonnade Flamande Stew
- Beef stew meat: Tenderizes during long cooking, adds rich flavor, and creates a hearty base for the stew.
- Onions: Provide sweetness and depth of flavor, enhancing the overall taste of the stew as they caramelize.
- Garlic: Adds a savory depth and aroma to the stew, complementing the other flavors and enhancing the overall taste.
- Beef broth: Infuses the stew with a rich beefy flavor and provides a savory liquid base for simmering the ingredients.
- Dark beer: Adds a complex depth of flavor, richness, and a slight bitterness that enhances the overall taste of the stew.
- Brown sugar: Balances the savory flavors with a touch of sweetness, enhancing the overall taste and adding depth to the stew.
- Dijon mustard: Adds a tangy kick and depth of flavor to the stew, complementing the richness of the beef and beer.
- Flour: Helps thicken the stew and create a rich, hearty texture that coats the beef and vegetables beautifully.
- Butter: Adds richness and a velvety texture to the stew, enhancing the overall flavor and mouthfeel of the dish.
- Vegetable oil: Used for browning the beef and sautéing the onions, adding depth of flavor and aiding in caramelization.
- Bay leaf: Infuses the stew with a subtle earthy flavor and aroma, enhancing the overall taste of the dish.
- Dried thyme: Adds a warm, herbaceous flavor to the stew, complementing the beef and other ingredients beautifully.
Read more: Mulligatawny Stew
Essential Tools for Making This Flemish Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cut the beef and onions into the right size for the stew.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
Carbonnade Flamande Stew Recipe
A hearty Belgian beef stew made with beer and onions.
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Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 lbs beef stew meat cut into chunks
- 2 large onions sliced
- 2 cloves garlic minced
- 2 cups beef broth
- 1 cup dark beer
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Read more: Gamjatang Stew Recipe
Instructions:
- Heat oil and butter in a large pot over medium heat. Brown the beef in batches.
- Remove beef and set aside. In the same pot, add onions and cook until soft.
- Add garlic and cook for another minute.
- Stir in flour and cook for 2 minutes.
- Gradually add beef broth and beer, stirring constantly.
- Return beef to the pot. Add brown sugar, mustard, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 2 hours.
Notes:
Serve with crusty bread or over mashed potatoes.
Nutrition value:
Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Youvetsi Stew Recipe
Can You Make Carbonnade Flamande Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not simmer.
- Let it cool, then refrigerate for up to 2 days.
- When ready to eat, reheat on the stove and simmer until meat is tender.
Freezing Instructions
- Cool the stew completely before freezing.
- Place in airtight containers or freezer bags.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating on the stove.
In this stew recipe, using a dark beer with malty flavors adds depth and richness to the dish, enhancing the overall taste of the beef and onions.
Common Questions About This Classic Belgian Dish
FAQ:
Can I use a different type of beer for this recipe?
Yes, you can use any dark beer of your choice to add flavor to the stew.
How can I make this recipe vegetarian?
You can substitute the beef with seitan or mushrooms and use vegetable broth instead of beef broth.
Can I make this stew ahead of time?
Yes, this stew actually tastes better the next day, so feel free to make it ahead of time and reheat when ready to serve.
What can I serve with this carbonnade flamande stew?
This stew pairs well with crusty bread, mashed potatoes, or over egg noodles.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.
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