Carbonnade Flamande (Flemish Beef and Beer Stew)
A recipe for Carbonnade Flamande (Flemish Beef and Beer Stew)! This rich sweet and sour stew is packed with beef, bacon, caramelized onions, beer, and fresh herbs.
Servings 4 -6 Servings
Ingredients
- 2 pounds beef chuck cut into 2 x 1/2 inch thick slices
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup all purpose flour
- 4 tablespoons unsalted butter divided
- 4 slices bacon finely chopped
- 4 cloves garlic finely chopped
- 3 medium yellow onions thinly sliced
- 2 cups Belgian abbey-style beer divided
- 1 cup beef stock
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 bay leaf
- Fries or bread for serving
Instructions
- Place the beef pieces in a large bowl. Season with salt and pepper. Add the flour and toss to coat thoroughly.
- In a large pot, melt 2 tablespoons of the butter over medium high heat. Working in two batches to keep them from overcrowding, add the coated beef pieces and cook to brown all the sides, about 8 minutes. Remove to a plate and repeat with remaining beef. Remove to the plate and set aside.
- Add the chopped bacon and cook, stirring occasionally, until golden and the fat renders, another 8 minutes.
- Add the remaining 2 tablespoons butter, then the garlic and onions. Reduce heat to medium low and cook, stirring occasionally, until the onions are a deep golden color and caramelized, about 30 minutes.
- Increase heat back to medium high and pour 1 cup of the beer into the pot, scraping the bottom of the pot to release any browned bits, and cook until it reduces slightly. Add the beef, remaining 1 cup beer, beef stock, sugar, vinegar, mustard, thyme, parsley, bay leaf, and additional salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to medium low, cover, and cook until the beef is tender, about 1 1/2 hours. Discard any stems from the herbs and the bay leaf.
- Serve hot with the fries or bread.