Beef Stewed In Beer (Belgian)

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Name: Carbonnades Flamandes
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Belgian
Ingredients: 1 tbsp Vegetable oil; 3 lbs Boneless Chuck cut into 1" cubes; 7 tbsp Butter; 3 large Yellow Onions peeled and thinly sliced; 3 tbsp Flour; 1 1/2 cups Beef Stock; 1 1/2 cups Dark Belgian Beer (Chimay or Orval); 2 Bay Leaves; 2 sprigs Thyme; 1 tbsp Brown Sugar; 2 tbsp Red Wine Vinegar; 1 Salt; 1 Pepper

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INGREDIENTS

1 tbsp Vegetable oil
3 lbs Boneless Chuck ; cut into 1" cubes
7 tbsp Butter
3 large Yellow Onions ; peeled and thinly sliced
3 tbsp Flour
1 1/2 cups Beef Stock
1 1/2 cups Dark Belgian Beer ; (Chimay or Orval)
2 Bay Leaves
2 sprigs Thyme
1 tbsp Brown Sugar
2 tbsp Red Wine Vinegar
1 Salt
1 Pepper

Servings

INSTRUCTIONS

Heat oil in a large case-iron or other heavy-bottomed pot over medium-high heat. Working in batches, add meat and cook until well browned all over, about 5 minutes per batch. Transfer meat to a medium bowl and set aside.

Reduce heat to medium and melt 4 tbsp of the butter in pot. Add onions and cook, stirring occasionally with a wooden spoon, until deep golden brown, 35-40 minutes. Transfer onions to bowl with meat and set aside.

Add the remaining 3 tbsp, butter to pot, then immediately add flour and cook, stirring constantly, until deep golden brown but not burned, about 2 minutes.

Add stock and beer, scraping browned bits stuck to bottom of pot. Return meat , onions, and accumulated juices to pot. Add bay leaves, thyme, sugar, and vinegar and season to taste with salt and pepper.

Reduce heat to medium-low and simmer, partially covered, until meat is very tender and sauce is dark, thick, and velvety, 1-1/2 - 2 hours. Remove and discard bay leaves and thyme before serving.

NOTES

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Carbonnades Flamandes

1 tbsp Vegetable oil
3 lbs Boneless Chuck cut into 1" cubes
7 tbsp Butter
3 large Yellow Onions peeled and thinly sliced
3 tbsp Flour
1 1/2 cups Beef Stock
1 1/2 cups Dark Belgian Beer (Chimay or Orval)
2 Bay Leaves
2 sprigs Thyme
1 tbsp Brown Sugar
2 tbsp Red Wine Vinegar
1 Salt
1 Pepper

Add the remaining 3 tbsp, butter to pot, then immediately add flour and cook, stirring constantly, until deep golden brown but not burned, about 2 minutes.

Reduce heat to medium-low and simmer, partially covered, until meat is very tender and sauce is dark, thick, and velvety, 1-1/2 - 2 hours. Remove and discard bay leaves and thyme before serving.

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Nutrition

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Serving Size: 1 Serving (476g)
Recipe Makes: 6

Calories: 958
Calories from Fat: 703 (73%)

Amt Per Serving		% DV

	Total Fat 78.2g	104 %
	Saturated Fat 35.4g	177 %
	Monounsaturated Fat 30.8g
	Polyunsanturated Fat 4.7g
Cholesterol 232.3mg		71 %
Sodium 471.4mg		16 %
Potassium 898.3mg		24 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 15.2g
Protein 42.2g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 958

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khiattjr

[I posted this recipe.]

14y