Description
This Belgian-Style Slow-Cooked Beef Stew, also known as Carbonnade Flamande, is a rich and hearty dish that features tender chunks of chuck roast simmered slowly in a flavorful dark Belgian beer broth. Enhanced with caramelized onions, garlic, mustard, and a touch of brown sugar, this stew offers a perfect balance of savory and slightly sweet flavors. Cooked low and slow until the beef is meltingly tender, it embodies the essence of traditional Belgian comfort food, perfect for cozy family dinners.
Ingredients
Scale
Beef and Stew Base
- 2 1/2 pounds chuck roast, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 12 ounces Belgian-style dark beer (such as a dubbel)
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Finishing Touches
- 2 slices crusty bread
- 2 tablespoons unsalted butter
- Chopped parsley for garnish
Instructions
- Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until nicely caramelized. Transfer the browned beef to a plate and set aside.
- Cook the onions: Reduce heat to medium. Add the thinly sliced onions to the pot and cook for about 10 minutes, stirring occasionally, until they are softened and golden brown. This develops the stew’s rich flavor.
- Add garlic and flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste and help thicken the stew.
- Deglaze with beer: Pour in the Belgian-style dark beer while scraping up any browned bits stuck to the pot’s bottom. This process adds depth and complexity to the broth.
- Add seasonings and liquid: Stir in the Dijon mustard, brown sugar, apple cider vinegar, beef broth, bay leaves, dried thyme, salt, and black pepper. Mix well to combine all flavors.
- Simmer the beef: Return the browned beef cubes to the pot and bring the mixture to a gentle simmer.
- Add buttered bread: Spread the unsalted butter on one side of each bread slice and place them buttered side down, directly on top of the stew. This helps thicken the sauce and infuses additional flavor as it cooks.
- Slow cook the stew: Cover the pot and cook over low heat on the stovetop or place it in a preheated 300°F (150°C) oven for 3 hours. Stir occasionally to prevent sticking and ensure even cooking. The beef should become fork-tender and the sauce thickened.
- Finalize and serve: Remove and discard the bay leaves. Stir any remaining bread into the stew to enrich the sauce. Garnish with chopped parsley and serve the stew hot with your choice of crispy fries, mashed potatoes, or crusty bread.
Notes
- For an authentic Belgian touch, serve the stew with crispy fries, mashed potatoes, or crusty bread.
- For deeper flavor, marinate the beef cubes in the dark Belgian beer overnight before cooking.
- This recipe can be made gluten-free by using gluten-free flour and gluten-free bread.
- Stir the stew occasionally during cooking to prevent it from sticking and burning at the bottom.
