Carbonnade Flamande
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.
Originálny recept od Forkin
- Celkový čas
- 3 h 25 min
- Porcie
- 4
- Náročnosť
- Stredná
- Na porciu
- 720 kcal
Informácie o alergénoch: môže obsahovať lepok, horčica a siričitany. Ak máte alergiu, vždy skontrolujte obaly surovín.
Príprava
Suroviny
Suroviny
- 900 gbeef chuck, cut into 2-inch cubes
- 2 lyžicaall-purpose flour
- 2 lyžicavegetable oil
- 2 ksyellow onion, sliced
- 3 strúčikgarlic, minced
- 750 mldark beer, such as Belgian dubbel or stout
- 250 mlbeef broth
- 2 lyžicadijon mustard
- 1 lyžicabrown sugar, packed
- 1 ksbay leaf
- 3 gfresh thyme
- 1 lyžičkasalt
- 0,5 lyžičkablack pepper, freshly ground
garnish
- 2 lyžicaparsley, fresh, chopped(voliteľné)
Vybavenie
dutch oven · cutting board · knife
Postup
Krok za krokom
- 1
Pat the beef chuck dry with paper towels, then season generously with salt and black pepper.
Približne 5 min
Poznámka kuchára: Drying the beef helps achieve a better sear.
- 2
Dust the seasoned beef with all-purpose flour, tossing to coat evenly.
Približne 2 min
- 3
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Približne 2 min
- 4
Sear the floured beef in batches until deeply browned on all sides, then remove the beef and set aside.
Približne 10 min
Poznámka kuchára: 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.
Približne 10 min
- 6
Stir in the minced garlic and cook for another minute until fragrant.
Približne 1 min
Poznámka kuchára: 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.
Približne 1 min
Poznámka kuchára: 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.
Približne 3 h
Poznámka kuchára: 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.
Približne 1 min
- 12
Taste and adjust seasoning with additional salt and pepper if needed.
Približne 1 min
- 13
Serve the Carbonnade Flamande hot, garnished with fresh chopped parsley if desired.
Poznámka kuchára: Traditionally served with frites or mashed potatoes.
Na porciu
Výživové údaje
- Kalórie
- 719,9kcal
- Bielkoviny
- 45,7g
- Sacharidy
- 22,4g
- Tuky
- 44,5g
- Vláknina
- 2g
- Cukry
- 6,9g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
Store leftover Carbonnade Flamande in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth if needed.
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