When it comes to classic French cuisine, few dishes embody the spirit of hearty comfort quite like Flemish beer stew roast. Known in France as “carbonnade flamande,” this dish marries tender beef with the rich, malty flavors of Belgian beer, creating a savory experience that is both rustic and refined. Perfect for family gatherings or a special occasion, this stew highlights the exquisite balance of flavors characteristic of French cookery. Here’s a stepbystep guide on how to create this exquisite dish.
Ingredients:
For this recipe, you’ll need:
2 lbs (900g) beef chuck or brisket, cut into 1.5inch cubes
3 tablespoons olive oil
2 large onions, finely sliced
3 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 bottle (11.2 oz or 330ml) Flemish or Belgian beer (a brown ale or Dubbel works well)
2 cups beef broth
4 sprigs fresh thyme
2 bay leaves
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon flour (optional, for thickening)
Chopped fresh parsley, for garnish
StepbyStep Instructions:
Step 1: Preparing the Beef
Start by seasoning your beef cubes generously with salt and pepper. This step not only enhances the flavor but also ensures the seasoning seeps into the meat as it cooks.
Step 2: Searing the Meat
In a large heavybottomed pot or Dutch oven, heat the olive oil over mediumhigh heat. Once the oil is shimmering, add the beef cubes in batches to avoid overcrowding the pan. Sear the meat until browned on all sides, about 57 minutes. Remove the browned beef and set it aside on a plate.
Step 3: Sautéing the Aromatics
Reduce the heat to medium and add the sliced onions to the pot. Stirring frequently, cook until the onions are softened and lightly caramelized, about 810 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Step 4: Building the Flavor
To develop a deeper flavor profile, sprinkle the brown sugar over the onions, stirring constantly for about 2 minutes to allow the sugar to caramelize slightly. Next, carefully pour in the apple cider vinegar, scraping the bottom of the pot to deglaze and lift any flavorful brown bits.
Step 5: Incorporating the Beer
Now, pour in the Flemish beer. Allow it to simmer for about 5 minutes so that the alcohol can evaporate and the flavors can meld together.
Step 6: Combining Ingredients
Return the beef to the pot and add the beef broth, thyme, bay leaves, and Dijon mustard. Stir well to combine all the ingredients.
Step 7: Simmering to Perfection
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover with a lid. Let the stew simmer for 1.5 to 2 hours, stirring occasionally—until the beef is tender and falling apart. If you prefer a thicker sauce, you can mix a tablespoon of flour with a little bit of water to create a slurry and stir it into the stew during the last 15 minutes of cooking.
Step 8: Final Touches and Serving
Once the beef is tender, taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaves and thyme stems. Serve the Flemish beer stew roast hot, garnished with chopped fresh parsley, alongside hearty sides such as crusty bread, boiled potatoes, or a fresh green salad.
Conclusion
This classic Flemish beer stew roast is not just a meal; it’s a celebration of culinary heritage that brings together rich flavors and comforting warmth. Whether for a cozy dinner for two or a joyful gathering with friends, this stew promises to delight the palate and satisfy the soul. Bon appétit!