CARBONADE À LA FLAMANDE - FLEMISH BEEF STEW

Carbonade à la flamande originated in northern France and Belgium, and is a rich, slow–cooked stew of beef and onions braised in beer. ‘Carbonade’ comes from the Italian for ‘charcoal cooked’, although the beef is not grilled but browned in a pan, then transferred into a casserole.The type of beer used is important, and traditionally an Oud bruin, Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour.



Serves 8
3-4 hours
272 kcal per serving (without side order)


Ingredients

• 4 tsp canola oil
• 907 g bottom round, trimmed of fat and cut into 1 cm cubes
• 340 g sliced cremini or white button mushrooms
• 3 tbsp all-purpose flour
• 4,7 dl brown ale or dark beer
• 4 large carrots, peeled and cut into 1 cm pieces
• 1 large onion, chopped
• 1 garlic clove, minced
• 1,5 tbsp Dijon mustard
• 1 tsp caraway seeds or 1/2 tsp ground cummin
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 bay leaf

Method

1. Heat 2 tsp oil in a large skillet over medium heat.
2. Add half the beef and brown on all sides, turning frequently, about 5 minutes, then set aside.
3. Add the remaining 2 tsp oil and brown the remaining beef, then set aside with the rest of the beef.
4. Return the skillet to medium heat, add the mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes.
5. Sprinkle flour over the mushroom. Cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.
6. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes.
7. Add beef, carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf. Stir to combine.
8. Put the lid on and cook on low heat until the beef is very tender, about 2-3 hours.
9. Discard the bay leaf before serving with e.g. boiled potatoes.