Prepare to embark on a mouthwatering journey through the heart of Belgian cuisine with the most incredible beef stew you'll ever taste! Carbonnade de Boeuf Flamande is not just a recipe - it's a magical blend of tender beef, rich Belgian ale, and caramelized onions that will transport your taste buds to the cobblestone streets of Flanders. Get ready to impress your family and friends with a dish that turns simple ingredients into a culinary work of art that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Belgian
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cut into chunks
- 2 large onions, sliced
- 3 cups Belgian ale
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Pat the beef chuck dry with paper towels and season generously with salt and pepper. This helps develop a rich, golden crust during browning.
- Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add butter and allow it to melt and become slightly foamy.
- Working in batches, brown the beef chunks on all sides until they develop a deep golden-brown crust. This process should take about 3-4 minutes per batch. Remove browned meat and set aside.
- In the same pot, add sliced onions and cook until they become soft and caramelized, stirring occasionally. This will take approximately 10-12 minutes.
- Return the browned beef to the pot. Add Belgian ale, brown sugar, Dijon mustard, and bay leaves. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let it cook slowly for 2-
- 5 hours, stirring occasionally.
- The beef is ready when it becomes extremely tender and can be easily pulled apart with a fork. The sauce should be thick and rich.
- Remove bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, traditionally accompanied by Belgian fries or crusty bread to soak up the delicious sauce.
Tips
- Choose the Right Beer: Authentic Belgian ale is crucial! Opt for a rich, malty Belgian beer like Chimay or Leffe to create the perfect depth of flavor.
- Patience is Key: Low and slow cooking is the secret to melt-in-your-mouth beef. Don't rush the process - let the stew simmer gently to develop its rich, complex flavors.
- Browning Matters: Take your time when browning the beef. A deep golden-brown crust will add incredible depth and richness to the final dish.
- Caramelize Those Onions: Don't skimp on the onion cooking time. Properly caramelized onions provide a sweet, complex base for the entire stew.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and meld overnight.
- Serving Suggestions: Pair with crispy Belgian fries, crusty bread, or creamy mashed potatoes to soak up that incredible sauce.Pro Tip: For an extra luxurious touch, consider using a mix of beef chuck and short ribs to add even more richness to your Carbonnade!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
