Belgian Carbonnade Flamande
Jump to recipeIngredients
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 6 large yellow onions, thinly sliced
- 4 tablespoons vegetable oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 bottles (12 oz each) Belgian dark beer
- 2 cups beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- 1
Preheat oven to 325°F (165°C). Pat beef cubes dry and season generously with salt and pepper.
- 2
Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat. Brown beef cubes in batches, about 4-5 minutes per side. Transfer to a plate.
- 3
Add remaining oil and butter to the same pot. Add sliced onions and cook over medium heat for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown.
- 4
Sprinkle flour over onions and cook for 2 minutes, stirring constantly.
- 5
Gradually add beer, scraping up any browned bits from the bottom. Add beef stock, tomato paste, brown sugar, and Dijon mustard.
- 6
Return beef to pot along with bay leaves and thyme. Bring to a simmer.
- 7
Cover and transfer to preheated oven. Braise for 2-2.5 hours, until beef is fork-tender.
- 8
Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
- 9
Serve hot, garnished with fresh parsley, alongside crusty bread or Belgian fries.
- 10
"title": "Belgian Carbonnade Flamande",
- 11
"total_time": "4 minutes",
- 12
"prep_time": "20 minutes",