Flemish beef and beer stew: the essential Northern stew
6 pers.
Ingredients · Servings 6
- 1.3 kg Braising Beef
- 100g Bacon pieces
- 3 Onions
- 75 cl (dl) of blonde beer
- 4 slices Gingerbread
- 3 tablespoons of mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon Brown sugar
- 30 g Butter
- 2 tablespoons olive oil
- 25 cl Beef broth
- 1 Bay leaf
- 2 Thyme
- 1 tablespoon flour
- Cell
- Pepper
Method · 3 h 50 min
- Take the beef out of the refrigerator about 30 minutes before you start so it comes to room temperature slightly, which will promote more even cooking. Peel the onions and then slice them thinly. Cut the meat into large cubes if it isn't already. Also, have all the other ingredients ready: bacon, beer, stock, mustard, gingerbread, brown sugar, flour, butter, oil, bay leaf, thyme, salt, and pepper.
- Heat a large casserole dish, ideally cast iron, over medium heat. Add the bacon lardons without any added fat and let them brown for a few minutes, stirring regularly so they color without burning. Remove them and set aside. In the same casserole dish, add 15g of butter and 1 tablespoon of olive oil, then sauté the sliced onions until softened. Add the brown sugar, mix well without letting it caramelize too much, then set aside with the bacon lardons.
- Pour the remaining butter and the second tablespoon of olive oil into the still-hot casserole dish. Add the beef pieces in batches if necessary to avoid overcrowding the bottom of the dish. Let them brown well on all sides to develop the juices and flavor the sauce. Once the meat is browned, sprinkle it with the flour, then stir thoroughly to coat each piece and begin thickening the sauce.
- Return the reserved onions and bacon to the pot. Add the red wine vinegar, bay leaf, and thyme sprigs. Season lightly with salt and pepper to taste, keeping in mind that the bacon and broth already provide plenty of flavor. Gently stir to evenly coat the meat with the flavors. This step establishes the aromatic base of the dish before adding the liquids.
- Pour the beer slowly down the sides of the pot to avoid a sudden temperature change on the meat and to minimize foaming. Let it cook uncovered for a few minutes so the alcohol begins to evaporate. Then add the beef broth so that the meat is almost covered with liquid. Stir lightly, scraping the bottom with a wooden spoon to loosen the browned bits and further enrich the sauce.
- Spread the gingerbread slices generously with mustard, then place them on top of the mixture, directly in the casserole dish. As they cook slowly, they will gradually dissolve into the sauce, adding sweetness, thickness, and aromatic depth. Bring everything to a simmer before covering. This delicious touch gives the carbonnade its comforting character and its slightly sweet and savory sauce.
- Cover the casserole dish and simmer over low heat for 3 to 3 1/2 hours. The dish should cook slowly, without a rolling boil, so that the beef becomes very tender and the flavors meld together. Stir occasionally to ensure nothing sticks to the bottom. If necessary, add a little water during cooking, always in small amounts, to maintain a smooth and rich sauce.
- During the last half hour, remove the lid if the sauce seems too thin. This will allow it to reduce gently and achieve a thicker, coating consistency. Then taste the carbonnade and adjust the seasoning with salt and pepper if necessary. The beef should be fork-tender, the onions almost caramelized, and the sauce well-bound, glossy, and fragrant, without any bitterness.
- Serve the carbonnade piping hot, ideally after letting it rest off the heat for a few minutes to allow the sauce to settle. You can accompany it with fries, steamed potatoes, fresh tagliatelle, or an endive salad for a lighter option. Like many stews, it tastes even better the next day after spending a night in the refrigerator and gently reheating.
600/pers.
When the cold weather sets in, Flemish carbonnade is the ultimate comfort food. Slow-cooked beef, gently simmered with onions, a robust beer, and the sweet notes of gingerbread, creates a true ode to conviviality. This traditional dish from the North is shared with family and friends, especially in autumn and winter. Simple, hearty, and fragrant, it warms everyone's hearts around the table.
