Flemish Beef and Beer Stew
Description
Carbonnades, a traditional Flemish stew, are expertly crafted using tender chunks of boneless beef chuck and crispy bacon, all simmered in rich dark beer, creating a flavorful dish that’s perfect served over hot, buttered egg noodles or spaetzle.
Recipe Category
Stew
Keywords
Meat, European, Stove Top, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 lbs | boneless beef chuck |
| 1/4 lb | bacon |
| 4 | onions |
| 1 clove | garlic |
| 3 tbsp | all-purpose flour |
| 1 cup | water |
| 1 cup | dark beer |
| 1 | bay leaf |
| 2 tbsp | brown sugar |
| 1 tsp | salt |
| 1 tsp | dried thyme leaves |
| 1/4 tsp | pepper |
| 1 tbsp | vinegar |
| 1/4 cup | fresh parsley, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 410.5 |
| Total Fat | 18 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 127.3 mg |
| Sodium | 1014 mg |
| Total Carbohydrates | 14.9 g |
| Dietary Fiber | 1.2 g |
| Sugars | 5.4 g |
| Protein | 41 g |
Instructions
-
Begin by cutting the boneless beef chuck into 1/2-inch slices, then further cut those slices into 2-inch strips, ensuring uniformity for even cooking.
-
Next, take your bacon and cut it into 1/4-inch pieces. In a Dutch oven, fry the bacon over medium heat until it becomes crisp. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel to drain excess grease.
-
Carefully pour off the fat from the Dutch oven but remember to reserve it for later use.
-
In the same pot, add 2 tablespoons of the reserved bacon fat, then cook and stir the onions and minced garlic until the onions become tender and translucent, which should take about 10 minutes. Once ready, remove the onions from the pot and set aside.
-
Using the remaining bacon fat, cook and stir the beef strips until they are well-browned, which should take approximately 15 minutes.
-
Once the beef is browned, stir in the all-purpose flour to coat the meat evenly. Gradually pour in the water while stirring to avoid lumps.
-
Reintroduce the cooked onions back into the pot along with the dark beer, bay leaf, brown sugar, salt, thyme, and pepper. If the beef is not fully covered, add just enough water to cover the meat.
-
Increase the heat until the mixture reaches a boiling point, then reduce the heat to a gentle simmer. Cover the pot and allow it to simmer until the beef becomes tender, which typically takes between 1 to 1 1/2 hours.
-
Once the beef is tender, remove the bay leaf from the pot. Stir in the vinegar and sprinkle the crispy bacon and fresh parsley on top for an added layer of flavor.
-
For a convenient variation, you may choose to brown the beef and cook the bacon first, then transfer everything into a crockpot, cooking on low for 6-8 hours for a delightful slow-cooked flavor.
Enjoy this hearty Flemish Beef and Beer Stew with your favorite pasta or a side of crusty bread for the ultimate comfort meal.
