Flemish stew (carbonade flamande or stoofvlees)
A delightful Belgian beef stew that beautifully marries hearty flavors with the distinct taste of beer. Ideal for those cozy nights, this dish captures the essence of traditional Belgian cuisine.
Ingredients
Instructions
In a large skillet over medium-high heat, melt the butter. Add the beef cubes in batches, browning them on all sides. Transfer browned beef to a heavy Dutch oven.
In the same skillet, add onions and cook until golden brown and caramelized. Deglaze the pan with vinegar, scraping up any browned bits from the bottom. Transfer the onions to the Dutch oven.
Stir in the garlic, bay leaves, thyme, and beer with the beef and onions in the Dutch oven, ensuring everything is well combined.
Spread mustard on the bread slice, then cut it into cubes. Place the bread on top of the stew to soak into the liquid.
Cover the Dutch oven and bring the stew to a slow simmer over medium heat. Reduce the heat to low and let it cook gently for 2 to 2.5 hours, or until the beef is tender and the flavors have melded.
Remove the bay leaves and stir the stew, incorporating the bread into the sauce to thicken it. Season with salt and pepper to taste.
Serve hot, traditionally paired with boiled potatoes or crusty bread.
Notes
If you're short on time, this stew can be made in a slow cooker. Use only 1.5 cups of beer and cook on low for 6 hours.
Variations
Experiment by adding root vegetables like carrots or parsnips for added texture and flavor.
For a richer flavor, try using a dark beer like a stout or porter. If you don't have beer on hand, white wine is a suitable alternative. The flavor will differ slightly.