Belgian Sweet-Sour Beer and Beef Stew Recipe (Carbonade Flamande)

The first time I went to Brussels  was with my friends during holidays. One day, after a walk through the city center, we went to eat at a Brasserie near Saint-Hubert Galleries. Once we were at the table and with the discomfort felt by a Spanish person having the other tables separated by less than half of what would be in Spain,  we looked at the menu as the waiters were running with lots and lots of plates of a meat stew. Those days I did not speak French very well and I literally asked the waiter “What were these pieces of meat?”. At least, I was understood. He said it was carbonade flamande, Flemish stew,  beef simmered in Belgian beer. I did not need anything more. Even if I had a huge waffle for breakfast that next to the Manneken Pis, that day I tried the carbonade flamande. Yum, yum, yum.

Belgian Sweet-Sour Beer and Beef Stew Recipe (Carbonade Flamande)

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Serves: 4 Time: 3 h Difficulty: Easy

Ingredients

• 500g diced beef shank ( also applies to veal stew)
• 1 large onion , cut into julienne
• 2-3 slices of regular bread or gingerbread
• 50 cl or more Belgian beers (from blonde type or ambrée ) , enough to cover the meat
• 1/2 tablespoon brown sugar
• 1/2 tablespoon flour
• 1 bay leaf
• 1 sprig of thyme
• 1 tablespoon butter
• 2 tablespoons olive oil
• Beef broth (optional )
• Mustard spread some slices of bread
• salt

Directions

1. In a saucepan , heat the olive oil over medium heat and brown the pieces of meat in it.
2. Remove the pieces of meat and add the butter to the pot.
3. When butter is melted , add the onion and póchala low – medium heat for 3 to 4 minutes , stirring occasionally.
4. Back to incorporate pieces of meat to the pot , add brown sugar and flour and stir.
5. Cover the meat with beer , stir and add the bay leaf and thyme.
6. Cover the pot and bring to a boil over medium heat.
7. Bring to the boil , add the slices of bread spread with mustard. Fala does not remove, the bread will be undone only gradually.
8. Re- cover the pan and continue to simmer for about 2 hours , stirring occasionally.
9. Remove the lid and continue cooking over low heat for 1 hour or until meat is tender.
10. Done. Serve with fries (homemade, of course).

Hints, Tips, and Tricks

• You can leave meat to stand overnight between steps 8 and 9.
• If you need more broth during cooking , you can add some hot beef broth . Little by little and not too much sauce should be thick at the end .
• If you use gingerbread, and it has chunks of sugar crust quítaselos best to leave no overly sweet dish .

 

Categories: belga recipe ternera

Tags: cerveza estofado ternera