Carbonnade a la Flamande - Beef Stew with Belgian Dubbel Ale
Succulent beef slow cooked in rich Belgian ale. Pair with more Belgian ale for a slice of heaven.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 4 -6 servings
- 2 lbs beef shank or chuck cut into small cubes
- 1 cup of smoked pork lardons or bacon cut into small pieces pork jowl works great
- 3 medium yellow onions chopped
- 1 2/3 cups beef stock
- 2 cups dark Belgian ale
- 1 tbsp unsalted butter
- 1/4 cup flour
- 2 tbsp whole grain mustard
- 2 tbsp soft brown sugar
- 2 tsp dried thyme
- 3 bay leaves
- 1 tsp ground allspice
- 1 tsp salt
- pinch of black pepper
Turn oven on to 300° F.
Heat a large heavy pot (with a lid) over medium-high heat and melt the butter.
Add the lardons and cook them until crisp.
Turn the heat down to medium-low and add the onions. Stir well and cook until translucent.
Add the dried thyme and ground allspice and mix them with the onions and lardons.
Add the beef cubes, dust them with flour and turn them around a few times.
Add the mustard and brown sugar and stir.
Add the beef stock and beer and stir again.
Turn up the heat and bring to a boil.
Add the bay leaves, salt and pepper, give a final stir and cover with the lid.
Put the covered pot in the oven and cook for 3 hours. Check to see if the meat is fork tender (it should be) and if needed cook for another 30 mins.
Calories: 527kcal | Carbohydrates: 22g | Protein: 51g | Fat: 18.9g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 11mg | Potassium: 703mg | Fiber: 2.5g | Sugar: 7.4g | Calcium: 30mg | Iron: 30.2mg