Belgian Beer Braised Beef Stew Carbonnade Flamande
Craving comfort This Carbonada Flamande Belgian beef stew is meltinyourmouth delicious Dark ale caramelized onionsget ready for a flavour explosion Try it now ... Comfort Food Classics
Recipe Introduction: Let's Talk Carbonada!
Fancy a bit of Belgium in your kitchen? Ever wondered what real comfort food tastes like? Well, buckle up buttercup, because we're diving headfirst into a Carbonnade Flamande – that's a fancy way of saying Belgian Beer Braised Beef Stew , which sounds a bit more approachable, yeah? This ain't your nan's stew, mind you.
Digging into Carbonada
This beaut originates from Belgium, a proper pub staple! It's a slow-cooked beef stew, rich with dark beer and onions.
Think Classic Italian Carbonara but with a boozy, beefy twist! This dish sits at a medium difficulty. Expect 25 minutes for prep and around 2.
5 to 3 hours of simmering. It yields about six hearty servings.
Why You'll Love this Belgian Beef Stew Recipe
Honestly? This recipe is special because it's proper heartwarming. Plus, that dark beer gives it a depth of flavour that’s hard to beat.
Braising makes the beef fall-apart tender. It's perfect for a cold evening, curled up on the sofa. A serving contains around 45-55g of protein, so it’s also surprisingly filling! This Dark Ale Beef Stew will knock your socks off!
Let's Talk Ingredients...
First things first, you'll need about 3 lbs of beef chuck. Cut it into decent chunks, about 1 1/2-inch cubes, yeah? Don't be stingy on the olive oil, a couple of tablespoons will do the trick.
And we're gonna need one large onion, thinly sliced. Get 2 cloves of garlic ready as well, minced proper fine.
We use two tablespoons of flour, 1 teaspoon of thyme and a bit of bay leaf. Don't forget the beer.
I hope you're ready to try this amazing Carbonada !
Belgian Beer Braised Beef Stew Carbonnade Flamande Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Let's Talk Carbonada: What You'll Need
Alright, so we're diving into this amazing Belgian beef stew recipe . It's called Carbonnade Flamande recipe , and it's the ultimate comfort food.
Think of it as a Beef and beer stew . Don't worry, it's easier than it sounds. I have heard the name Carbonada a few times, but I have found out it is based on the Belgian Carbonnade Flamande (Beef Stew) .
Main Ingredients: Get Your Gear Ready!
Okay, so we are doing this Dutch oven beef stew and we will need the ingredients ready. Here’s what you'll need, no need to panic!
- Beef : 3 lbs (1.36 kg) of beef chuck, cut into 1 1/2-inch cubes. Look for well-marbled beef for maximum tenderness.
- Olive Oil: 2 tablespoons (30 ml) . It will help brown the meat and add flavor.
- Onion : 1 large onion, thinly sliced (about 1 ½ cups ).
- Garlic : 2 cloves , minced.
- Flour : 2 tablespoons (24g) all-purpose flour.
- Thyme : 1 teaspoon dried.
- Bay Leaf : 1/2 teaspoon dried, crushed. Honestly, I sometimes forget this but it really does make a difference.
- Beer : 1 bottle (12 fl oz/ 355ml) Belgian dark ale (like a Dubbel or Quadruple). This is what makes it a Dark ale beef stew . Honestly, grab a good quality one.
- Beef Broth : 1 cup (240 ml) .
- Dijon Mustard : 2 tablespoons .
- Brown Sugar : 1 tablespoon .
- Red Wine Vinegar : 1 tablespoon .
- Salt and pepper: To taste.
Seasoning Notes: The Secret Sauce
For this Carbonada , the spice combo is key. Thyme and bay leaf create a lovely flavor base. Dijon mustard adds tang and depth.
Brown sugar balances the bitterness of the beer. If you are feeling brave add the sweetness.
Equipment Needed: Keep it Simple
You don’t need a fancy kitchen for this. I promise!
- Dutch oven or heavy-bottomed pot : Essential. I have this amazing dutch oven.
- Cutting board and sharp knife : Obvs.
- Wooden spoon or spatula : For stirring.
Honestly, this recipe is a comforting twist on a classic. Forget that stressful Easy Carbonara Sauce Recipe or overly fancy Bucatini Carbonara Recipe .
This Carbonada is about good ingredients and a simple process. I'll tell you what, forget Classic Italian Carbonara . Say "Yes" to Traditional Italian Carbonara or even Real Carbonara , this Carbonada is great too.
Belgian Beer Braised Beef Stew: Your New Fave Comfort Food
Alright, let's get real. This Carbonada – aka Belgian Beer Braised Beef Stew – is about to become your new best friend.
Forget that sad desk lunch. This is proper comfort food. A Dark ale beef stew that's both simple and satisfying! Trust me.
Prep Steps: Get Your Ducks in a Row
First things first, mise en place , darling. It's French for "everything in its place." Chop up the 1 large onion into thin slices.
Mince 2 cloves of garlic . Cube 3 lbs of beef chuck into roughly 1 1/2-inch chunks. Got it? Right, now you're winning.
And safety? Remember, knives are sharp! Watch those fingers.
Step-by-Step: From Zero to Hero
- Season your cubed beef with salt and pepper. Don't be shy!
- Sear the beef in 2 tablespoons of olive oil in a Dutch oven until brown. Do it in batches.
- Next, chuck the sliced onions into the same pot and cook until deeply caramelized. About 20- 25 minutes over medium heat. Keep stirring! Add minced garlic in the last minute.
- Stir in 2 tablespoons of all-purpose flour , 1 teaspoon of dried thyme , and 1/2 teaspoon of crushed bay leaf . Cook for another minute.
- Pour in 1 bottle (12 fl oz) of Belgian dark ale , scraping up all the lovely bits from the bottom. Then add 1 cup of beef broth , 2 tablespoons of Dijon mustard , 1 tablespoon of brown sugar , and 1 tablespoon of red wine vinegar . Simmer!
- Return the beef to the pot, cover, and simmer on low for 2.5- 3 hours . Or until that beef is fall-apart tender.
Pro Tips for a Stellar Carbonada
Want to level up your Carbonada game? Caramelize those onions properly . Seriously, take your time. I once rushed it and paid the price.
Plus, use a decent Belgian beer! It makes all the difference. A Dubbel is ideal. And here's a chef secret for a Classic Italian Carbonara , not really, but adding a slice of gingerbread to the stew during the last hour makes it even more richer.
Avoid the common mistake of overcrowding the pot when searing. Sear in batches! It's about that browning, innit? And if you wanna get ahead, this Beef and beer stew is amazing the next day.
Honestly, the flavors meld even more. You know? Serve with Belgian fries – you won't regret it! I also have a recipe for Bucatini Carbonara Recipe , if you are a pasta lover!
Recipe Notes: Getting The Most From Your Carbonada
Alright, let's talk shop. This Belgian beef stew recipe , also known as a Carbonnade Flamande recipe , isn't just throwing stuff in a pot.
This is about layering flavors, proper technique, and understanding the dish. It’s a hug in a bowl, honestly.
Serving Suggestions: Show Off Your Cooking!
Okay, so you've nailed the Carbonnade flamande recipe . Time to present it. For plating, think rustic. Ladle that rich, dark beef and beer stew into a bowl.
Top with a sprinkle of fresh parsley. Serve alongside proper frites , yeah? Belgian fries, extra crispy, with proper mayonnaise.
Don’t forget some crusty bread. You will want to mop up every last drop of that sauce. Seriously, you will.
Storage Tips: Making It Last (If It Does!)
Honestly, leftovers are a dream . They taste even better the next day. Keep the Dutch oven beef stew in an airtight container in the fridge.
It will be good for 3-4 days . Want to freeze it? Go for it. Thaw it overnight in the fridge.
Reheat gently on the stovetop. Remember to stir to ensure everything heats up evenly.
Variations: Making It Your Own
Fancy mixing it up a bit? This dark ale beef stew is super adaptable. If you're avoiding gluten, swap out the regular flour for a gluten-free blend.
Easy peasy. Seasonally, you could chuck in some root vegetables in autumn. Swedes and carrots would be gorgeous.
Nutrition Basics: Goodness In A Bowl
So, let's face it. This isn't exactly a salad. But it's got beef, right? So, plenty of protein. The slow cooking also brings out all those lovely flavors.
It also renders the beef super tender.
This carbonada is proper comfort food. Give it a go. Don't be scared to tweak it. Have fun and make it your own. You got this!
Frequently Asked Questions
What exactly is carbonada, and is it difficult to make?
Carbonada, specifically Carbonnade Flamande in this case, is a traditional Belgian beef stew, think of it as the European cousin of a good old Irish stew. While it takes a few hours to cook, the steps are quite straightforward. Caramelizing the onions takes a bit of patience, but the slow braise means the oven does most of the work!
Can I substitute the Belgian beer in this carbonada recipe? I'm not much of a beer drinker!
The Belgian dark ale is key to that authentic flavor, but if you're not a beer fan, a brown ale or even a good-quality porter could work in a pinch. However, avoid lighter beers like lagers, as they won't provide the same depth of flavor. Also consider adding a tablespoon of brown sugar or molasses for an extra layer of complexity, much like adding malt extract during the brewing process.
How can I make this carbonada ahead of time, and how long will it last?
Carbonada is actually better the next day! The flavors meld together even more beautifully overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, and you can also freeze portions for up to 3 months; just be sure to let it thaw completely before reheating.
I'm on a gluten-free diet. Can I still enjoy this carbonada?
Absolutely! The recipe calls for flour to thicken the stew, but you can easily substitute it with a gluten-free all-purpose flour blend. Make sure it's a blend that contains xanthan gum or another binder to help with thickening. You can also use cornstarch as a thickening agent, creating a slurry with cold water before adding it to the stew.
What are some good side dishes to serve with Belgian beer braised beef stew (Carbonnade Flamande)?
The classic pairing is, without a doubt, Belgian fries (pommes frites!) served with mayonnaise. Crusty bread is also perfect for soaking up that delicious sauce. For something lighter, a simple green salad with a vinaigrette dressing provides a lovely contrast to the richness of the stew, or some steamed green beans with lemon.
Any tips to ensure the beef is super tender when making this carbonada?
The secret to tender beef is the long, slow braise. Make sure the beef is submerged in the liquid during cooking. Avoid the temptation to crank up the heat – low and slow is the way to go. Also, using beef chuck, which has good marbling, will result in more tender and flavorful results after the long braising time, or the fat will render and create a silkier sauce.
