Belgium Beef Stew

By shygirl

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.

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

Details

Servings 8
Preparation time 40mins
Cooking time 180mins

Preparation

Step 1

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.