Beef Carbonade Flamande

Beef Carbonade Flamande - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A traditional Flemish beef stew made with beer and served with fries

It’s a slightly sweet and sour dish that originated it’s names by the coal miners. It’s slow cooked using a tougher meat cut that breaks apart in its rich, brown, spicy, beer sauce thickened with bread. Usually served with fries (chips) or boiled potatoes. Traditionally a spice bread (Pain d’épices) is used to thicken the sauce, however as it may be hard to find, this recipe uses standard bread with the addition of similar spice-bread spices. This recipe uses stout beer, some may find it too strong, if so, use regular beer or why not half and half. Either way this is a must in cold winter climates and of course enjoy it with a nice beer!

Ingredients

1kg - 2.2lbs good quality beef for stewing (i.e rump)
3 large brown onions
1 tbsp brown sugar
3 slices of bread
3 tbsp Dijon mustard
2 small bottles of beer total (750ml - 25oz) Beer can be stout as per recipe or lighter colour ales, stout will be much stronger in flavour
3 Bay leaves
A few thyme sprigs or half tbsp dried thyme
Quarter tsp of ground cloves
Half tsp of cinnamon
Quarter tsp of grated nutmeg
Half tsp of fennel seeds
3 bacon rashers
One handful of fresh parsley
Cooking oil (recommend grapeseed)
Salt and pepper

Steps

Step 1
Slice your beef into chunky stewing size cubes if not already.
Step 2
Peel and slice the onions quite finely. Keep aside.
Step 3
Place a solid stew pot over high heat, add some cooking oil
Step 4
Once oil is hot, add one third of your meat and caramelise until nice and brown. Remove and keep the meat aside (on a plate or bowl). Add a little more oil and repeat the same process two more times until all the meat is brown. All the meat should be aside and stew pot empty.
Step 5
Add a little more oil to the same stew pot and add the onion. Keep stirring until the onions are caramelised.
Step 6
Slice and add the bacon.
Step 7
Add the brown sugar and mix well.
Step 8
Return all the meat with juices back to the stew pot.
Step 9
Add the cloves, cinnamon, nutmeg, bay leaves and fennel seeds.
Step 10
Add the fresh thyme by stripping off the leaves and removing stems.
Step 11
Add the Dijon mustard.
Step 12
Open the beer and pour both bottles into the pot.
Step 13
Dice the bread into cubes and add to pot.
Step 14
Add salt and pepper and mix well.
Step 15
Simmer gently for 15 minutes with lid off.
Step 16
Place the lid on, turn the heat to super low and cook for 3 more hours. Check every hour or so that the bottom is not burning or starting to stick.
Step 17
Chop the parsley and keep aside.
Step 18
Once cooked, leave to rest 20 minutes before serving.

Little Tips

Serve with French fries or boiled potatoes.
Use the beer you like or 50% stout and 50 % ale should stout be too strong.

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