Main CourseDinner

Carbonnade Flamande

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 25 min
Porcje: 4
Trudność: Średni
Na porcję: 720 kcal

Informacja o alergenach: może zawierać gluten, gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

900 gbeef chuck, cut into 2-inch cubes
2 łyżkaall-purpose flour
2 łyżkavegetable oil
2 szt.yellow onion, sliced
3 ząbekgarlic, minced
750 mldark beer, such as Belgian dubbel or stout
250 mlbeef broth
2 łyżkadijon mustard
1 łyżkabrown sugar, packed
1 szt.bay leaf
3 gfresh thyme
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

garnish

2 łyżkaparsley, fresh, chopped(opcjonalnie)

Sprzęt

dutch oven · cutting board · knife

Sposób przygotowania

Krok po kroku

1
Pat the beef chuck dry with paper towels, then season generously with salt and black pepper.
Około 5 min
Wskazówka kucharza: Drying the beef helps achieve a better sear.
2
Dust the seasoned beef with all-purpose flour, tossing to coat evenly.
Około 2 min
3
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Około 2 min
4
Sear the floured beef in batches until deeply browned on all sides, then remove the beef and set aside.
Około 10 min
Wskazówka kucharza: 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.
Około 10 min
6
Stir in the minced garlic and cook for another minute until fragrant.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 3 godz.
Wskazówka kucharza: 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.
Około 1 min
12
Taste and adjust seasoning with additional salt and pepper if needed.
Około 1 min
13
Serve the Carbonnade Flamande hot, garnished with fresh chopped parsley if desired.
Wskazówka kucharza: Traditionally served with frites or mashed potatoes.

Na porcję

Wartości odżywcze

28%Ocena

Kalorie: 719,9kcal
Białko: 45,7g
Węglowodany: 22,4g
Tłuszcz: 44,5g
Błonnik: 2g
Cukry: 6,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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