Imported from the web

Belgian Beef and Beer Stew (Carbonnade Flamande)

Name: Belgian Beef and Beer Stew (Carbonnade Flamande)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: European
Ingredients: 3 lb boneless beef chuck roast (cut into 2-inch pieces); kosher salt (to season generously, plus a big pinch for the onions and more to adjust at the end); black pepper (to season generously and more to adjust at the end); 2 tbsp vegetable oil; 2 lb yellow onions (large (about 2 lb), halved and thinly sliced); 12 oz amber or brown ale (1 bottle); 1 cup beef broth; 2 tbsp brown sugar; 2 tbsp cider vinegar (plus more to taste); 1 tsp fresh thyme (or 1 teaspoon dried); 2 slices sandwich bread; 2 tbsp Dijon mustard

Recipe by 12 Tomatoes Facebook

Imported by Cassie Conway on SeeMeCook

A hearty Belgian-style beef stew braised slowly in amber ale with deeply caramelized onions. Mustard-spread bread melts into the pot, thickening the rich, savory sauce with a touch of sweetness and vinegar brightness.

6 servings210 minEuropean

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Ingredients

3 lb boneless beef chuck roast (cut into 2-inch pieces)
kosher salt (to season generously, plus a big pinch for the onions and more to adjust at the end)
black pepper (to season generously and more to adjust at the end)
2 tbsp vegetable oil
2 lb yellow onions (large (about 2 lb), halved and thinly sliced)
12 oz amber or brown ale (1 bottle)
1 cup beef broth
2 tbsp brown sugar
2 tbsp cider vinegar (plus more to taste)
1 tsp fresh thyme (or 1 teaspoon dried)
2 slices sandwich bread
2 tbsp Dijon mustard

Steps

1
Preheat the oven to 325°F (165°C). Pat the beef completely dry, then season it generously with kosher salt and black pepper.
2
Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3
Brown the beef in three batches so the pot is never crowded, searing each batch well on at least two sides for 4–5 minutes per batch. Transfer the browned beef to a bowl.
4
Reduce the heat to medium. Add the sliced onions and a big pinch of salt. Cook, stirring and scraping up the browned bits from the pot, until the onions are soft and deep golden, 20–25 minutes.
5
Pour in the beer and scrape the bottom of the pot clean. Add the beef broth, brown sugar, cider vinegar, and thyme.
6
Return the browned beef and any collected juices to the pot.
7
Spread Dijon mustard on one side of each bread slice. Lay the slices mustard-side up on top of the stew.
8
Bring the stew to a simmer, cover the Dutch oven, and braise in the oven for 2 to 2½ hours, until the beef is fork-tender.
9
Remove the thyme stems and stir the stew well; the bread will have dissolved and thickened the sauce.
10
Taste and adjust with salt, black pepper, and a splash more cider vinegar if needed to brighten the flavor.

Notes

The source gives an approximate total time based on the stated browning, onion-cooking, and braising times; prep time is estimated. Serve hot. The source does not specify a serving suggestion.