Carbonnade Flamande Recipe
Carbonnade Flamande Recipe…Flemish Stew, also known as stoofvlees or carbonnade or called à la flamande (in Dutch stoverij or stoofvlees) is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands and French Flanders, made with beer, thyme, juniper berries, mustard and spiced bread.
The flavor is a little sweet and sour, the sweet from the onions and either a little added sugar or tomato paste and the sour from a touch of mustard or vinegar.
INGREDIENTS
3 1/2 pounds chuck roast, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
4 tablespoons butter, divided
3 medium yellow onions, sliced 1/4 inch thick (about 8 cups)
3 tablespoons all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon whole-grain mustard
1 tablespoon brown sugar
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DIRECTIONS ON CARBONNADE FLAMANDE RECIPE
Wash and pat the beef dry with paper towels, then season with salt and pepper.
Heat 2 tablespoons of the butter in a large, heavy-bottomed Dutch oven over medium-high heat.
Working in batches, brown the meat, without stirring, about 3 minutes on each side.
Transfer the browned beef to a separate bowl and set aside.
Add the remaining 2 tablespoons butter to the Dutch oven; reduce heat to medium.
Place in the onions and 1/2 teaspoon of salt; cook until the onions are browned for about 15 minutes.
Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes
Stir in the broth, the beer, thyme, bay leaf, browned beef with any of the accumulated juices, and salt and pepper to taste.
Scrape the bottom of the Dutch oven to loosen any browned bits.
Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2 to 3 hours until beef is fork tender.
Add the mustard and brown sugar about 30 minutes before it finishes cooking.
Adjust seasonings to taste.
Discard thyme and bay leaf. Adjust likeseasonings with salt and pepper to taste and serve.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
3 1/2 pounds chuck roast
Kosher salt and freshly ground black pepper
4 tablespoons butter, divided
3 medium yellow onions, sliced 1/4 inch thick
3 tablespoons all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon whole-grain mustard
1 tablespoon brown sugar
Instructions
- Wash and pat the beef dry with paper towels, then season with salt and pepper.
- Heat 2 tablespoons of the butter in a large, heavy-bottomed Dutch oven over medium-high heat.
- Working in batches, brown the meat, without stirring, about 3 minutes on each side.
- Transfer the browned beef to a separate bowl and set aside.
- Add the remaining 2 tablespoons butter to the Dutch oven; reduce heat to medium.
- Place in the onions and 1/2 teaspoon of salt; cook until the onions are browned for about 15 minutes.
- Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes
- Stir in the broth, the beer, thyme, bay leaf, browned beef with any of the accumulated juices, and salt and pepper to taste.
- Scrape the bottom of the Dutch oven to loosen any browned bits.
- Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2 to 3 hours until beef is fork tender.
- Add the mustard and brown sugar about 30 minutes before it finishes cooking.
- Adjust seasonings to taste.
- Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve
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Ingredients
3 1/2 pounds chuck roast
Kosher salt and freshly ground black pepper
4 tablespoons butter, divided
3 medium yellow onions, sliced 1/4 inch thick
3 tablespoons all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon whole-grain mustard
1 tablespoon brown sugar
Instructions
- Wash and pat the beef dry with paper towels, then season with salt and pepper.
- Heat 2 tablespoons of the butter in a large, heavy-bottomed Dutch oven over medium-high heat.
- Working in batches, brown the meat, without stirring, about 3 minutes on each side.
- Transfer the browned beef to a separate bowl and set aside.
- Add the remaining 2 tablespoons butter to the Dutch oven; reduce heat to medium.
- Place in the onions and 1/2 teaspoon of salt; cook until the onions are browned for about 15 minutes.
- Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes
- Stir in the broth, the beer, thyme, bay leaf, browned beef with any of the accumulated juices, and salt and pepper to taste.
- Scrape the bottom of the Dutch oven to loosen any browned bits.
- Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2 to 3 hours until beef is fork tender.
- Add the mustard and brown sugar about 30 minutes before it finishes cooking.
- Adjust seasonings to taste.
- Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve