Belgian Carbonade: Tender Beef Stew with Dark Beer and Mustard Bread

Carbonade alla Fiamminga – A Belgian-Style Beef Stew with a Rich Beer Sauce

Category: Main Course
Serves: 4

Ingredients:

Instructions:

1. Prepare the Ingredients: Peel and finely slice the onions. Set them aside for later use.

2. Cook the Bacon: In a large pot, melt the butter over medium heat. Add the smoked bacon and cook until it crisps up and releases its fat. Stir occasionally to ensure even cooking.

3. Sauté the Onions: In the fat released by the bacon, add the sliced onions. Let them cook gently, stirring occasionally, until softened and golden brown, about 10 minutes. Once cooked, transfer the onions to a fine-mesh sieve or colander. Use the back of a spoon to press the onions, extracting excess fat. Set them aside.

4. Preheat the Oven: While the onions are draining, preheat the oven to 160°C (320°F).

5. Prepare the Beef: In a shallow dish, mix the all-purpose flour with salt and freshly cracked black pepper. Dredge the beef pieces in this flour mixture to coat them lightly.

6. Brown the Meat: Heat a bit of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. Once browned, remove the beef from the pan and set it aside.

7. Deglaze the Pan: With the beef set aside, pour the red wine vinegar into the hot pan to deglaze, scraping up any flavorful browned bits from the bottom of the pan. Bring the vinegar to a boil, allowing it to cook for a few minutes until slightly reduced.

8. Combine Ingredients in the Oven Dish: In a deep baking dish or an oven-safe pot, layer the ingredients. Start with a layer of the cooked onions, then add a layer of the browned beef, followed by some of the crispy bacon. Continue layering in this order until all ingredients are used up.

9. Add Herbs and Liquids: Pour the deglazed liquid (along with the thyme and bay leaves) over the meat and onions in the baking dish. Pour in the dark beer, which will form the flavorful base of the sauce.

10. Prepare the Bread Topping: Take the slices of white bread, remove the crusts, and spread a generous amount of mustard on each slice. Place the mustard-covered slices of bread on top of the meat and onion mixture, pressing them down gently.

11. Bake the Dish: Cover the baking dish with a double layer of aluminum foil to trap the heat and moisture. Place the dish in the preheated oven and bake for about 2 hours, or until the beef is tender and the flavors have melded together.

12. Finishing Touches: After baking, remove the dish from the oven and discard the foil. Let the Carbonade alla Fiamminga rest for a few minutes before serving. The rich, beer-infused sauce will have thickened and enveloped the tender beef and onions, creating a hearty and flavorful dish.

Serving Suggestions:
Serve this delightful Belgian beef stew with creamy mashed potatoes, crusty bread, or a side of sautéed vegetables for a complete and satisfying meal. This dish also pairs beautifully with a glass of the same dark beer used in the recipe or any robust Belgian-style beer.

Nutritional Information:
(Estimated per serving)

Tips:

• If you prefer a thicker sauce, let the stew cook uncovered for the last 30 minutes to reduce the liquid further.
• You can also make this dish in a slow cooker for an easier, hands-off approach—just follow the same steps but cook on low for 6-8 hours.
• Carbonade alla Fiamminga tastes even better the next day, so feel free to prepare it ahead of time for an even richer flavor.

Enjoy this warming, flavorful Belgian classic that is sure to impress at your next dinner gathering!