Flemish Carbonnade (Carbonade Flamande)
A classic Belgian dish made with beef, onions, and amber beer, this Flemish Carbonnade is tender and rich in flavor, perfect for a hearty meal.
Nutrition Facts
Per Serving: Calories: 150 kcal, Fat: 8 g, Sodium: 320 mg, Carbohydrate: 10 g, Protein: 20 g
Descriptions
This Flemish Carbonnade is a rich, hearty beef stew from Belgium, traditionally made with amber beer for a sweet and savory depth of flavor. It’s simple to prepare, yet perfect for special occasions. The beef is simmered until tender, and the dish is served with crispy fries and gingerbread croutons, making it a unique comfort meal.
Directions
1- Prepare Ingredients: Slice 3 pounds of chuck roast into thick slices. Peel 6 onions and 3 carrots, and cut them into rings.
2- Brown the Beef: In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown the beef slices on both sides, seasoning them lightly with salt and pepper.
3- Cook Vegetables: Sprinkle 3 tablespoons of flour over the meat and add the onions and carrots. Stir well and cook for 5 minutes, allowing the onions to soften.
4- Make the Sauce: Pour in 3 tablespoons of red wine vinegar and cook for 2 minutes. Then add 4 cups of amber beer, 2 cups of water, 3 tablespoons of brown sugar, 2 bay leaves, 4 sprigs of dried thyme, 3 cloves, and 5 slices of gingerbread (or spiced bread), cut into chunks.
5- Simmer: Bring the mixture to a boil, reduce heat, cover, and let it simmer for 2 hours and 45 minutes, stirring occasionally.
6- Thicken the Sauce: After simmering, remove the lid and cook uncovered until the sauce reduces by half, about 20–30 minutes.
7- Serve: Grill the remaining slices of gingerbread, cut into cubes, and serve the carbonnade with fries and the gingerbread croutons.
Note's
- Beer choice: An amber beer like a Belgian dubbel or Vienna lager works best, as it brings out the rich, malty flavors.
- Substitute for gingerbread: If you don’t have gingerbread, any spiced bread or even dark rye can work.
- For a crispier texture, fry the gingerbread croutons in butter before serving.
Ingredients
- 3 lbs chuck roast (or beef chuck), sliced thickly
- 6 onions, sliced
- 3 carrots, sliced
- 2 tbsp butter
- 3 tbsp flour
- 3 tbsp red wine vinegar
- 4 cups amber beer
- 2 cups water
- 3 tbsp brown sugar
- 2 bay leaves
- 4 sprigs dried thyme
- 3 cloves
- 160 g (about 5 oz) gingerbread or spiced bread
- Salt and pepper, to taste
