This was absolutely wonderful! Made as written except added 3 carrots, cut up (last minute decision--didn't really need it but I like carrots in stew) and was out of bacon so used bacon fat I'd had frozen to brown the beef and cook the onions and garlic. Also cooked the beef in batches so it wouldn't steam instead of brown. Great dish for a cool/cold night.
Carbonnade à la Flamande
A classic Belgian dish, this stew features beef and onions in a beer-laced broth. We used Newcastle Brown Ale; for more authentic flavor, try dark Trappist beers from Chimay or Orval.
Yield: 8 servings (serving size: 1 cup)
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Amount per serving
- Calories: 328
- Calories from fat: 24%
- Fat: 8.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.5g
- Protein: 41.1g
- Carbohydrate: 19.1g
- Fiber: 1.2g
- Cholesterol: 67mg
- Iron: 4.2mg
- Sodium: 448mg
- Calcium: 46mg
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
- 2 strips bacon, diced (uncooked)
- 2 cups chopped onion (about 2 large onions)
- 1 tablespoon chopped garlic
- 1 (14-ounce) can less-sodium beef broth
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme
- 2 bay leaves
- 1 (12-ounce) bottle dark beer
- 2 tablespoons chopped fresh parsley
- Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
- Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
- Add onion and garlic to pan; sauté 5 minutes or until tender.
- Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients (through beer); bring to boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
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