Carbonade flamande (beef stew in beer)TheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: 3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:135 kcal
Proteins:7.4 g
Fats:8 g
Carbohydrate:5.9 g
Fibers:0.5 g
Sugar:2 g
Cholesterol:27.3 mg
Sodium:54.7 mg
Calcium:19.4 mg
Energy:973 kcal
Proteins:53.2 g
Fats:57.5 g
Carbohydrate:42.3 g
Fibers:3.8 g
Sugar:14.7 g
Cholesterol:196.9 mg
Sodium:394.4 mg
Calcium:139.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
stewing beef (shoulder or neck), cut into thick slices
1000
ml
gueuze, or other full bodied beer
50
g
butter
2
slices dry bread
1
ml
heaping tbsp strong mustard
1
sprig of parsley
1
bay leaf 6 onions, peeled and thinly sliced
30
ml
flour (belgian version)
30
ml
sugar
salt and pepper
30
ml
vinegar
METHOD
- In a Dutch oven or large saucepan, melt the butter; add the beef and brown on both sides; remove the meat from the pan;
- add the onions to the butter in the pan and let them brown lightly; sprinkle with white or brown sugar; let caramelize;
- add the beer; bring to the boil, stirring constantly;
- add the meat, thyme, bay leaf, parsley, sugar and vinegar; season with salt and pepper; cover and let simmer 45 minutes;
- spread the two slices of bread with a generous layer of mustard; place on top of the meat; continue cooking over low heat for another 90 minutes.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
This is a classic dish from Belgium, and is also well-known in northern France.
There are few differences between the Belgian and French versions, though in northern France a little brown sugar usually replaces the white. In Belgium the onions are sprinkled with a little flour.... just the sort of subtle differences to be found in the cuisine of any country.
