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    You are in: Home / Recipes / Carbonade Flamande - Flemish Beef and Beer Stew/Casserole Recipe
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    Carbonade Flamande - Flemish Beef and Beer Stew/Casserole

    Carbonade Flamande - Flemish Beef  and Beer Stew/Casserole. Photo by JoyfulCook

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    French Tart's Note:

    Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 170C, 340F, gas mark 3.
    2. 2
      Make sure the pieces of beef are thoroughly dry, using paper towels.
    3. 3
      In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
    4. 4
      Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
    5. 5
      Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
    6. 6
      Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
    7. 7
      Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
    8. 8
      Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
    9. 9
      Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
    10. 10
      Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
    11. 11
      When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
    12. 12
      In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

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    Ratings & Reviews:

    • on September 17, 2010

      55

      I know that this recipe sad that is serves 2, but when I saw 500g meat, I thought it would easily do 5! and, you know what? It did! Great recipe with great flavors that I will make again! I didn't have Belgian beer, but that didn't seem to matter at all. Thank you for sharing this great dish :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2011

      55

      This is a wonderful stew recipe! We really enjoyed this. I used 1 pound stew meat and substituted 4 ounces diced pancetta for the bacon. We had 4 very large servings which we enjoyed with mashed potatoes as suggested. We will definitely be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2010

      55

      great recipe and really easy to prepare.....three cooking steps, pour in the liquid, bread on top and let it cook....i used a cast iron pot for all operations....next time, i plan to brown the meat on a small, indoor grill....the finished product had a wonderful, sweet taste...

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Carbonade Flamande - Flemish Beef and Beer Stew/Casserole

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 687.5
     
    Calories from Fat 438
    63%
    Total Fat 48.7 g
    74%
    Saturated Fat 17.7 g
    88%
    Cholesterol 63.6 mg
    21%
    Sodium 1123.3 mg
    46%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 2.7 g
    11%
    Sugars 11.6 g
    46%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    bouquet garni

    brown ale

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