Carbonnades à la Flamande

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Instead of braising in wine like Beef Bourguignon, for this dish traditional French dish, the beef, onions and carrots are braised in beer! The savory, slightly bitter dish is a comforting meal any time of year.


Carbonnades à la Flamande

Carbonnades à la Flamande


Ingredients:

  • 3 lb. Sprouts Butcher Shop Beef Chuck Roast, sliced into 2-inch by 4-inch pieces that are ½-inch thick
  • 2 to 3 Tbsp. bacon fat
  • 2 large yellow onions, sliced
  • 4 cloves garlic, mashed
  • 1 tsp. freshly diced shallot
  • 1 cup beef stock
  • 2 1/2 cups Belgian beer (I used Duvel)
  • 1 tsp. light brown sugar
  • 1 bay leaf
  • 2 springs fresh thyme
  • 1 1/2 tsp. Sprouts Brand Italian Seasoning
  • 1 1/2 Tbsp. cornstarch
  • 2 Tbsp. red wine vinegar
  • Buttered noodles
  • Garnish: chopped fresh parsley

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Add bacon fat to a large cast-iron skillet. Heat over medium-high heat.
  3. Brown the beef slices on both sides, working in batches and removing to a plate once browned.
  4. Reduce to medium heat. Stir in the onions and carrots. Brown vegetables for approximately 10 minutes, stirring frequently. Remove from heat and season with salt, pepper and garlic.
  5. Add half of the meat to a large Dutch oven. Top with half of the onions and carrots. Add a final layer of meat, followed by a final layer of the onions and carrots.
  6. Add beef stock to the cast-iron skillet you cooked the beef and vegetables in. Warm the broth over medium heat, stirring and scraping the bottom of the pan to get all the good bits into the broth.
  7. Pour the warmed broth over the meat and vegetables. Top with beer. Stir in sugar, bay leaf, thyme and Italian seasoning.
  8. Bring mixture to a boil on the stove. Cover and place in the oven to cook for approximately 2 ½ hours.
  9. Remove Dutch oven to the stove. Pick out thyme sprigs and bay leaf.
  10. Stir together cornstarch and red wine vinegar in a small bowl until combined. Stir into the stew and simmer for four to five minutes over medium-high heat.
  11. Season with salt and pepper to taste.
  12. Serve immediately.
  13.  

Meet Meghan Bassett

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Blogger and Foodie

Meghan is a food addict turned food blogger with a love for cooking uncomplicated, gourmet recipes. She enjoys creating food that is straightforward, relatable and will blow your friends and family away. She is the author of the food blog Cake ‘n Knife, where you’ll find that fresh ingredients + unique flavors + love = gourmet food, every single time.