Carbonnade Flamande is a savory Belgium beef stew recipe made with beer. Marinade juicy chunks of chuck roast with beer, garlic, and salt. The tender meat gets stewed in a fragrant beef broth with onions, crispy bacon,brown sugar, and several spices. This yummy stew tastes even better the next day. Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Carbonnade Flamande Carbonnade Flamande Recipe | PT5H Serves 6 Ingredients: 3 Pounds Chuck Roast 2 (12 Ounce) Bottles Of Sour Ale 3 Tablespoons All-Purpose Flour 1 Tablespoon Dark Brown Sugar 1 Cup Fresh Parsley 1 Tablespoon Whole Grain Mustard 2 Whole Grain Mustard 3 Cloves Garlic 1 Teaspoon Salt & Ground Black Pepper 2 Tablespoons Extra Virgin Olive Oil 4 Slices Of Bacon 4 Fresh Thyme Sprigs 3 Medium Onions 1 Cup Fresh Parsley Combine cubed beef, beer, bay leaves, garlic, and a pinch of salt and mix well. Marinate in the refrigerator for at least two hours or overnight. Remove the beef from the marinade, reserving the marinade. Pat dry the beef cubes. In a Dutch oven, heat oil and sear the beef in batches until completely golden brown. Set aside. In the same pan, cook bacon until crispy. Set aside. In the same pan, cook onions and a pinch of salt for 10 minutes, or until softened. Stir in the flour and cook for another 2 minutes. Add broth and deglaze the brown bits from the botton of the Dutch oven. Stir in the browned beef, bacon, thyme and reserved marinade and bring to a boil and reduce to a low simmer. Simmer for 1 1/2 hours. Stir in brown sugar, parsley, mustard, salt & pepper and simmer for another 30 minutes. Garnish with chopped parsley.

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