Carbonnades à la Flamande (Belgian Beer Beef Stew)
Instead of braising the beef like a traditional bourguignon dish, this dish uses Belgian beer! Beef, onions, carrots and spices come together in this savory, slightly bitter dish that's comforting at any time of year.
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ingredients
- 3 lb Sprouts beef chuck roast sliced into 2-inch by 4-inch pieces that are ½-inch thick
- 2 to 3 Tbsp bacon fat
- 2 large yellow onions sliced
- 4 cloves garlic mashed
- 1 tsp freshly diced shallot
- 1 cup beef stock
- 2 1/2 cups Belgian beer I used Duvel Belgian Golden Ale
- 1 tsp light brown sugar
- 1 bay leaf
- 2 springs fresh thyme
- 1 1/2 tsp Sprouts Italian seasoning
- 1 1/2 Tbsp cornstarch
- 2 Tbsp red wine vinegar
- Buttered noodles
- Garnish: chopped fresh parsley
instructions
- Preheat oven to 325 degrees.
- Add bacon fat to a large cast-iron skillet. Heat over medium-high heat. Brown the beef slices on both sides, working in batches and removing to a plate once browned.
- Reduce to medium heat. Stir in the onions and carrots. Brown vegetables for approximately 10 minutes, stirring frequently. Remove from heat and season with salt, pepper and garlic.
- Add half of the meat to a large Dutch oven. Top with half of the onions and carrots. Add a final layer of meat, followed by a final layer of the onions and carrots.
- Add beef stock to the cast-iron skillet you cooked the beef and vegetables in. Warm the broth over medium heat, stirring and scraping the bottom of the pan to get all the good bits into the broth.
- Pour the warmed broth over the meat and vegetables. Top with beer. Stir in sugar, bay leaf, thyme, and Italian seasoning.
- Bring mixture to a boil on the stove. Cover and place in the oven to cook for approximately 2 ½ hours.
- Remove Dutch oven to the stove. Pick out thyme sprigs and bay leaf.
- Stir together cornstarch and red wine vinegar in a small bowl until combined. Stir into the stew and simmer for 4 to 5 minutes over medium-high heat.
- Season with salt and pepper to taste. Serve immediately.