PseudoChef
Well-Known Member
Carbonades Flamandes: Belgian Beer Beef Stew
This is usually a traditional beer-based beef stew, but I have pieced together my own recipe, so I don't really know how "traditional" it really is.
Begin by sweating the onions over low heat. After they become slightly translucent, add the garlic. Keep over low heat, don't brown or burn the garlic - a personal pet peeve. Turn the heat up to medium-high and add seasoned meat (usually salt and pepper with a smearing of olive oil). Brown evenly.
After the meat has sufficiently browned (you don't have to cook all the way through), drain the fat with any convenient method.
Return everything to the pot if you have drained through a colander. Add the tomato paste and spices, and coat the meat sufficiently.
Add the beer and stock.
Bring up to a simmer so that bubbles break the surface slowly. Simmer for 4-5 hours. Adjust taste with salt and pepper.
Serve with a crusty baguette for sauce-mopping and pomme frites with aoli.
**Note: Best made the day ahead, cooled, and stored in the refrigerator. Heat up the following day back on the stovetop.
This is usually a traditional beer-based beef stew, but I have pieced together my own recipe, so I don't really know how "traditional" it really is.
- ~ 3 lbs stew meat (I used a sirloin roast which I trimmed and cubed myself) cut into any size cubes you want, but try to keep them uniform.
- 1 onion, halved and thinly sliced
- 2 cups beef stock
- 3-4 cups beer (nothing too hoppy, a good amber or dark Belgian is preferred but not obligatory. I used my American Brown)
- 4-5 cloves garlic, minced
- 2-3 tablespoons tomato paste
- 1 tbl chile powder
- 1 tsp thyme
- 1 tsp oregano
- 2 bay leaves
- salt
- pepper
Begin by sweating the onions over low heat. After they become slightly translucent, add the garlic. Keep over low heat, don't brown or burn the garlic - a personal pet peeve. Turn the heat up to medium-high and add seasoned meat (usually salt and pepper with a smearing of olive oil). Brown evenly.
After the meat has sufficiently browned (you don't have to cook all the way through), drain the fat with any convenient method.
Return everything to the pot if you have drained through a colander. Add the tomato paste and spices, and coat the meat sufficiently.
Add the beer and stock.
Bring up to a simmer so that bubbles break the surface slowly. Simmer for 4-5 hours. Adjust taste with salt and pepper.
Serve with a crusty baguette for sauce-mopping and pomme frites with aoli.
**Note: Best made the day ahead, cooled, and stored in the refrigerator. Heat up the following day back on the stovetop.
