Main CourseDinner

Carbonnade Flamande

Name: Carbonnade Flamande
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 porties
Cuisine: belgian
Ingredients: 900 g beef chuck cut into 2-inch cubes; 2 el all-purpose flour; 2 el vegetable oil; 2 st yellow onion sliced; 3 teentje garlic minced; 750 ml dark beer such as Belgian dubbel or stout; 250 ml beef broth; 2 el dijon mustard; 1 el brown sugar packed; 1 st bay leaf; 3 g fresh thyme; 1 tl salt; 0,5 tl black pepper freshly ground; 2 el parsley fresh, chopped (optioneel)

This hearty Belgian beef stew is braised in dark beer, creating a rich and savory sauce. Sweetened with brown sugar and brightened with mustard, it's a comforting meal perfect for a cold day.

Een origineel recept van Forkin

Totale tijd: 3 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 720 kcal

Allergeneninformatie: kan gluten, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

900 gbeef chuck, cut into 2-inch cubes
2 elall-purpose flour
2 elvegetable oil
2 styellow onion, sliced
3 teentjegarlic, minced
750 mldark beer, such as Belgian dubbel or stout
250 mlbeef broth
2 eldijon mustard
1 elbrown sugar, packed
1 stbay leaf
3 gfresh thyme
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 elparsley, fresh, chopped(optioneel)

Keukengerei

dutch oven · cutting board · knife

De bereidingswijze

Stap voor stap

1
Pat the beef chuck dry with paper towels, then season generously with salt and black pepper.
Ongeveer 5 min
Tip van de kok: Drying the beef helps achieve a better sear.
2
Dust the seasoned beef with all-purpose flour, tossing to coat evenly.
Ongeveer 2 min
3
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Ongeveer 2 min
4
Sear the floured beef in batches until deeply browned on all sides, then remove the beef and set aside.
Ongeveer 10 min
Tip van de kok: Do not overcrowd the pot; sear in batches for a good crust.
5
Add the sliced yellow onion to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
Ongeveer 10 min
6
Stir in the minced garlic and cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
7
Deglaze the pot with a splash of the dark beer, scraping up any browned bits from the bottom.
Ongeveer 1 min
Tip van de kok: This adds a lot of flavor to the sauce.
8
Return the seared beef to the pot, then pour in the remaining dark beer and beef broth.
9
Stir in the dijon mustard, brown sugar, bay leaf, and fresh thyme.
10
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender.
Ongeveer 3 uur
Tip van de kok: Check occasionally and stir to prevent sticking; add a little more broth if it gets too dry.
11
Once cooked, remove the bay leaf and thyme sprigs.
Ongeveer 1 min
12
Taste and adjust seasoning with additional salt and pepper if needed.
Ongeveer 1 min
13
Serve the Carbonnade Flamande hot, garnished with fresh chopped parsley if desired.
Tip van de kok: Traditionally served with frites or mashed potatoes.

Per portie

Voedingswaarden

28%Score

Calorieën: 719,9kcal
Eiwit: 45,7g
Koolhydraten: 22,4g
Vet: 44,5g
Vezels: 2g
Suiker: 6,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Carbonnade Flamande in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth if needed.