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CARBONNADE (FLEMISH BEEF AND BEER STEW) Recipe

CARBONNADE (FLEMISH BEEF AND BEER STEW)
Source: saveur

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Ingredients

  • 2 lb. beef chuck, cut into 2″ x 1⁄2″-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup flour
  • 4 tbsp. unsalted butter
  • 4 slices bacon, finely chopped
  • 6 cloves garlic, finely chopped
  • 3 medium yellow onions, thinly sliced lengthwise
  • 2 cups Belgian-style ale, like Ommegang Abbey Ale
  • 1 cup beef stock
  • 2 tbsp. dark brown sugar
  • 2 tbsp. apple cider vinegar
  • 3 sprigs thyme
  • 3 sprigs parsley
  • 2 sprigs tarragon
  • 1 bay leaf
  • Bread, for serving
PREP TIME
30m
COOK TIME
1h30m
TOTAL TIME
2h
YIELD
4

Instructions

  • Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt.
  • Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes.
  • Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes.
  • Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.
  • Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.
  • Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Serve with bread.

Dinner

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A recipe from saveur

https://www.flyers-on-line.com/data/recipes/1867/carbonnade-flemish-beef-and-beer-stew-.jpg

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