Carbonnade (Flemish Beef and Beer Stew)
Carbonnade, often called Carbonade flamande, is a traditional Belgian (Flemish) beef and onion stew made with beer, and seasoned with thyme, bay and other herbs, which vary from recipe to recipe. Mushrooms or spiced bread are often added.
You can't just use any beer or ale. A Belgian "Old Brown", "Abbey ale" or "Flanders red ale" are the beers of of choice, imparting a somewhat sour flavor. Just before serving a bit of cider or wine vinegar and either brown sugar or red currant jelly stirred in to give the stew its distinctive flavor.
Ingredients
- 2 lb beef chuck cut into 2″ x ½″-thick slices
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
- 4 slices bacon finely chopped
- 6 cloves garlic finely chopped
- 3 yellow onion thinly sliced lengthwise
- 2 cups ale Belgian Old Brown, Abbey or Flanders Red
- 1 cup beef stock
- 2 tbsp dark brown sugar
- 2 tbsp apple cider vinegar
- 3 thyme sprigs
- 3 parsley sprigs
- 2 tarragon sprigs
- 1 bay leaf
- 1 bread loaf , for serving
- salt to taste
Instructions
- Season beef with salt and pepper in a bowl; add flour and toss to coat.
- Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside.
- Add bacon to the pan; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions and cook until caramelized, about 30 minutes.
- Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.
- Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.
- Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Serve with bread.
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