My Flemish Stew
(5/5 - 1 reviews)
Main Course | Meat | Classic
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@bluechefsite Ma Carbonnade Flamande, un classique belge qui réchauffe le cœur et l'estomac! 🍻🥩 Un plat mijoté à la bière brune, fondant et savoureux... Qui veut une assiette? 😍👇 #foodtok #recipe #recept #recette #fyp #comfortfood
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Flemish Stew is truly a staple food in Belgium. As many staple foods, it has many different recipes, and everyone has their own, as do I, so I am sharing my take on this succulent dish, where the slowly stewed meat is married to a sauce based on onions and beer, with a gentle touch of mustard. As you can already imagine, it provides a balance between sweet and sour, with a touch of acidity... Perfect for a comforting meal!
Tradionally it's eaten with french fries (which makes no sens at all in English), but you could as easily choose for a side of mashed potatoes or even rice!
When you have some time and are longing for a good portion of comfortfood, you should definetely try this!
Tradionally it's eaten with french fries (which makes no sens at all in English), but you could as easily choose for a side of mashed potatoes or even rice!
When you have some time and are longing for a good portion of comfortfood, you should definetely try this!
Shopping List
Servings:
-
4
4
+
- stewing beef - 800 gr.
- onions - 800 gr.
- carrot - 400 gr.
- dark beer - 75 cl
- bread - 2 slices
- mustard - to taste
- juniper berries - 1 tablespoon
- flour - 2 tablespoons
- butter - 50 gr.
- stock cube - 2 pieces
- bouquet garni - 1 piece
- pepper & salt - to taste
Hint
The big secret to making a good Flemish Stew is most certainly giving your stew enough time on a very low heat. Do not try to take a shortcut by reducing time and adding heat, it will be disappointing..
One magical quality of this stew is, as often: it is better if it was made the day before and you reheat it!
Flemish Stew is truly a staple food in Belgium. As many staple foods, it has many different recipes, and everyone has their own, as do I, so I am sharing my take on this succulent dish, where the slowly stewed meat is married to a sauce based on onions and beer, with a gentle touch of mustard. As you can already imagine, it provides a balance between sweet and sour, with a touch of acidity... Perfect for a comforting meal!
Tradionally it's eaten with french fries (which makes no sens at all in English), but you could as easily choose for a side of mashed potatoes or even rice!
When you have some time and are longing for a good portion of comfortfood, you should definetely try this!
Tradionally it's eaten with french fries (which makes no sens at all in English), but you could as easily choose for a side of mashed potatoes or even rice!
When you have some time and are longing for a good portion of comfortfood, you should definetely try this!
The Method
- Slice the onions
- Dice the meat - I prefer small pieces, but anything from 1 to 3 cm is just fine
- Cut the carrots in half cm chunks. If they are too large, split them lengthwise first
- Heat half the butter in a stillet and put the onions in
- In a separate frying pan, heat the rest of the butter and color you beef cubes. Proceed with only one layer and in batches if necessary
- Singe the onions (add the flour and mix together). Deglaze the fyring pan with a splash of beer and add to the onions.
- Add the juniper berries, season with salt and pepper and add the remainder of the beer until the meat is well covered
- Add the bouquet garnis and put the bread mustard covered bread slices on top. Put on the lowest available heat and let is simmer for 2 hours - stir from time to time and keep an eye on the fluid level
- Add the carrots and stir them in. Cover again and let it simmer for one more half hour
- Bon appétit!
Hint
The big secret to making a good Flemish Stew is most certainly giving your stew enough time on a very low heat. Do not try to take a shortcut by reducing time and adding heat, it will be disappointing..
One magical quality of this stew is, as often: it is better if it was made the day before and you reheat it!
As far as the beer is concerned, I used Leffe Bruin, but you can experiment with any beer of your choice. I would recommend sticking to dark beers and staying away from too much bitterness, as this trait will definetely be enhanced after two hours of stewing and might become overwhelming..
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Created on:Tuesday 4 March 25 (updated on:Wednesday 12 March 25)
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