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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
  2. 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.
  3. Add onion and garlic to pan; sauté 5 minutes or until tender.
  4. 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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