Carbonnade à la Flamande
Winter weather is the perfect excuse to make slow-cooked, hearty meals that raise everyone’s spirits. Unlike French beef stews made with wine, this Flemish carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. It’s the perfect winter antidote. The key to making great Carbonnade à la Flamande is the choice of Belgian ale. We recommend using Oud Bruin, an aged Belgian beer. If you can’t get hold of this, try a stout or porter.
- 2 lbs chuck roast, cut into 2-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 2 T all-purpose flour
- 1 T olive oil
- 1 T butter, unsalted
- 1 1/2 C pearl onions, peeled
- 2 lg carrots, peeled and cut into 1/2-inch slices
- 4 C low sodium beef broth, divided
- 1 T light brown sugar, packed
- 1 T tomato paste
- 1 (2.6 oz) package beef demi-glace
- 1 1/2 C Oud Bruin-style beer
- 2 C small red potatoes, cut in half
- 8 oz button mushrooms, cut in half
- 2 tsp fresh thyme, chopped
- 1 T flat leaf parsley, minced
- 2 tsp cider vinegar, optional
Season beef with salt and pepper and dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.
- Makes 6-8 servings.