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Carbonnade Flamande (Belgian Beef And Beer Stew)

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Carbonnade Flamande (Belgian Beef And Beer Stew)

Cuisine:Belgian

Course:Dinner

20m prep 2h cook 2h ready

A classic Belgian beef and beer stew, slowly simmered with onions, garlic, and dark lager until tender. Served with boiled new potatoes for a hearty, comforting meal.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 1 medium onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beer, such as a dark lager
  • 1 garlic clove, minced
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • (½ teaspoon cider vinegar or sherry vinegar)
  • 1
    • 2 pounds potatoes
    • ½ teaspoon salt
    • 2 to 3 tablespoons butter, melted
    • (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
    • (Grated peeled horseradish)
    • Salt and black pepper
    Sub-recipe steps
    1. Scrub clean or peel (if desired): 2 pounds potatoes
    2. If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
    3. Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 1 medium onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beer, such as a dark lager
  • 1 garlic clove, minced
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • (½ teaspoon cider vinegar or sherry vinegar)
  • 1 Boiled new potatoes, garnished with parsley or dill

Let's Cook

  1. Step 1.

    Pat dry and cut into 1 ½-inch cubes: 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round

  2. Step 2.

    Season with: ½ teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Melt in a large Dutch oven over medium heat: 2 tablespoons butter

  4. Step 4.

    Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 2 tablespoons of the fat from the pot (if necessary, add more fat). Add and cook, stirring, until soft, about 8 minutes: 1 medium onion, thinly sliced

  5. Step 5.

    Mix in and cook, stirring occasionally, for an additional 2 minutes: 2 tablespoons all-purpose flour

  6. Step 6.

    Add: 2 cups beer, such as a dark lager; 1 garlic clove, minced; ½ teaspoon sugar; ½ teaspoon salt

  7. Step 7.

    Return the meat to the pot. Bring to a boil, then reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is tender, 2 to 2 ½ hours. Transfer the meat to a platter and strain the sauce through a medium-mesh sieve. If desired, stir into the sauce: (½ teaspoon cider vinegar or sherry vinegar)

  8. Step 8.

    Serve the meat with the sauce and: Boiled new potatoes, garnished with parsley or dill

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