Belgium Beef Stew

Winter weather is the perfect excuse to make slow-cooked, hearty meals that raise everyone’s spirits. Unlike French beef stews made with wine, this Flemish carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. It’s the perfect winter antidote. The key to making great Carbonnade à la Flamande is the choice of Belgian ale. We recommend using Oud Bruin, an aged Belgian beer. If you can’t get hold of this, try a stout or porter.

Photo by Anna R.
None

PREP TIME

40

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Ingredients

  • 1

    (2-pound) chuck roast, cut into 2-inch pieces

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon olive oil

  • 1

    tablespoon butter, unsalted

  • 1 1/2

    cup pearl onions, peeled

  • 2

    large carrots, peeled and cut into 1/2-inch slices

  • 4

    cups low-sodium beef broth, divided

  • 1

    tablespoon light brown sugar, packed

  • 1

    tablespoon tomato paste

  • 1

    (2.6-ounce) package beef demi glace

  • 1 1/2

    cup Oud Bruin-style beer, or a stout or porter-style beer

  • 2

    cup small red potatoes, cut in half

  • 1

    (8-ounce) package button mushrooms, cut in half

  • 2

    teaspoons fresh thyme, chopped

  • 1

    tablespoons flat leaf parsley, minced

  • 2

    teaspoons cider vinegar

Directions

Season beef with salt and pepper, then dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan with a lid over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 cup of beef broth with brown sugar, tomato paste, and demi glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme, and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: