Description
A rich and comforting Belgian beef stew infused with caramelized onions and Belgian ale, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck roast (or brisket)
- 2 tablespoons olive oil
- 3 large onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 cups Belgian ale (or stout)
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep the Beef: Start by cutting your beef into 2-inch cubes. Pat them dry with a paper towel. Season generously with salt and pepper.
- Sear the beef: In a large pot, heat olive oil over medium-high heat. Add the beef in batches and brown all sides, about 5-7 minutes.
- Cook the onions: Remove the beef, add sliced onions and a pinch of salt to the pot. Lower the heat and stir often, caramelizing for 10-15 minutes.
- Add garlic and sugar: Stir in minced garlic and brown sugar. Cook for 2-3 minutes until garlic is fragrant and sugar dissolves.
- Deglaze the pot: Pour in the Belgian ale, scraping any brown bits. Bring to a simmer.
- Return the beef: Add the seared beef, beef broth, Dijon mustard, bay leaves, and more salt and pepper as needed. Simmer, cover, and reduce heat to low. Cook for 2-3 hours.
- Taste and adjust: Once beef is tender, taste and adjust any seasonings.
- Serve it up: Remove bay leaves. Serve Carbonade Flamande over mashed potatoes, egg noodles, or with crusty bread.
Notes
The stew gets better with time; make a double batch and freeze half for busy weeks. Feel free to experiment with different beers for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Belgian stew, comfort food, Carbonade Flamande, beef stew, hearty meal