Carbonnade Flamande is a savory Belgium beef stew recipe made with beer. Marinade juicy chunks of chuck roast with beer, garlic, and salt. The tender meat gets stewed in a fragrant beef broth with onions, crispy bacon,brown sugar, and several spices. This yummy stew tastes even better the next day. Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Carbonnade Flamande Carbonnade Flamande Recipe | CHEFBear.net PT5H Serves 6 3 Pounds Chuck Roast 2 N/A (12 Ounce) Bottles Of Sour Ale 3 Tablespoons All-Purpose Flour 1 Tablespoon Dark Brown Sugar 1 Cup Fresh Parsley 1 Tablespoon Whole Grain Mustard 2 N/A Whole Grain Mustard 3 Cloves Garlic 1 N/A Teaspoon Salt & Ground Black Pepper 2 Tablespoons Extra Virgin Olive Oil 4 N/A Slices Of Bacon 4 N/A Fresh Thyme Sprigs 3 Medium Onions 1 Cup Fresh Parsley Combine cubed beef, beer, bay leaves, garlic, and a pinch of salt and mix well. Marinate in the refrigerator for at least two hours or overnight. Remove the beef from the marinade, reserving the marinade. Pat dry the beef cubes. In a Dutch oven, heat oil and sear the beef in batches until completely golden brown. Set aside. In the same pan, cook bacon until crispy. Set aside. In the same pan, cook onions and a pinch of salt for 10 minutes, or until softened. Stir in the flour and cook for another 2 minutes. Add broth and deglaze the brown bits from the botton of the Dutch oven. Stir in the browned beef, bacon, thyme and reserved marinade and bring to a boil and reduce to a low simmer. Simmer for 1 1/2 hours. Stir in brown sugar, parsley, mustard, salt & pepper and simmer for another 30 minutes. Garnish with chopped parsley.

Carbonnade Flamande

Carbonnade Flamande Recipe


Carbonnade Flamande is a savory Belgium beef stew recipe made with beer. Marinade juicy chunks of chuck roast with beer, garlic, and salt. The tender meat gets stewed in a fragrant beef broth with onions, crispy bacon,brown sugar, and several spices. This yummy stew tastes even better the next day.

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Recipe Information

Flavor Profile

European

Protein

Pork

Category

Main Dishes

Serves

6

Total Time

5 Hours

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Ingredients

      • 3 Pounds Chuck Roast (Trimmed & Cubed)
      • 2 (12 Ounce) Bottles Of Sour Ale
      • 3 Tablespoons All-Purpose Flour
      • 1 Tablespoon Dark Brown Sugar
      • 1 Cup Fresh Parsley (Chopped)
      • 1 Tablespoon Whole Grain Mustard
      • 2 Whole Grain Mustard
      • 3 Cloves Garlic (Minced)
      • 1 Teaspoon Salt & Ground Black Pepper (Or More, To Taste)
      • 2 Tablespoons Extra Virgin Olive Oil
      • 4 Slices Of Bacon (Diced)
      • 4 Fresh Thyme Sprigs
      • 3 Medium Onions (Sliced)
      • 1 Cup Fresh Parsley (Chopped)

Directions

  1. Combine cubed beef, beer, bay leaves, garlic, and a pinch of salt and mix well. Marinate in the refrigerator for at least two hours or overnight.
  2. Remove the beef from the marinade, reserving the marinade. Pat dry the beef cubes.
  3. In a Dutch oven, heat oil and sear the beef in batches until completely golden brown. Set aside.
  4. In the same pan, cook bacon until crispy. Set aside. In the same pan, cook onions and a pinch of salt for 10 minutes, or until softened. Stir in the flour and cook for another 2 minutes.
  5. Add broth and deglaze the brown bits from the botton of the Dutch oven. Stir in the browned beef, bacon, thyme and reserved marinade and bring to a boil and reduce to a low simmer. Simmer for 1 1/2 hours. Stir in brown sugar, parsley, mustard, salt & pepper and simmer for another 30 minutes.
  6. Garnish with chopped parsley.



Nutrition & Cost Facts

Calories

590 kcal

Carbs

14 g

Fat

36 g

Protein

47 g

Cost Per Serving

$3.68

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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