Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 Granny Smith apples, peeled and sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup dark beer (such as Belgian ale)
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large bowl, toss beef cubes with flour and season with salt and pepper.
3. In a Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-high heat.
4. Add beef cubes in batches and brown on all sides. Remove from pot and set aside.
5. Add onions and apples to the pot and cook until softened, about 5 minutes.
6. Add garlic and cook for an additional minute.
7. Return beef to the pot and add beef broth, beer, brown sugar, apple cider vinegar, bay leaves, and thyme.
8. Bring to a simmer, cover with a lid, and transfer to the oven.
9. Cook for 2-3 hours, or until beef is tender.
10. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 25g
Protein: 35g
Sodium: 700mg
Sugar: 14g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or sirloin steak.
- Dark beer can be substituted with beef broth or red wine.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar.
Variations:
- Add carrots and potatoes to the pot for a one-pot meal.
- Use different types of apples for a different flavor profile.
- Add mushrooms for an earthy flavor.
- Use chicken broth instead of beef broth for a lighter version.
Tips and tricks:
- Brown the beef in batches to ensure even browning.
- Use a Dutch oven or heavy-bottomed pot with a lid to ensure even cooking.
- Let the stew cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Reheating instructions:
- Reheat in a microwave-safe dish in the microwave for 1-2 minutes, stirring occasionally.
- Reheat in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of thyme on top.
- Serve with a side of crusty bread for dipping.
Garnishes:
- Fresh thyme sprigs
- Chopped parsley
Pairings:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the stew is too thin, simmer uncovered on the stove until it thickens.
- If the stew is too thick, add more beef broth or beer to thin it out.
Food safety advice:
- Cook beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking.
Food history:
Carbonade Flamande is a traditional Belgian stew made with beef, onions, and beer. It is typically served with crusty bread or fries.
Flavor profiles:
This dish is savory and slightly sweet, with a rich beef flavor and a hint of apple and thyme.
Serving suggestions:
Serve in individual bowls with a side of crusty bread for dipping.
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Region: Belgian