Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/2 lb bacon, diced
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup dark beer
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 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 Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
3. Season beef with salt and pepper. In the same Dutch oven, brown beef in bacon fat over medium-high heat. Remove beef with a slotted spoon and set aside.
4. In the same Dutch oven, sauté onions and garlic until softened.
5. Add flour and stir until onions are coated.
6. Add beef broth, beer, Dijon mustard, brown sugar, bay leaves, and thyme. Stir until combined.
7. Add beef and bacon back into the Dutch oven. Stir until combined.
8. Cover Dutch oven with lid and place in preheated oven for 2-3 hours or until beef is tender.
9. Remove bay leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 12g
Protein per serving: 45g
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.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add sliced carrots and potatoes for a one-pot meal.
- Use chicken broth instead of beef broth for a lighter version.
- Add mushrooms for an earthy flavor.
Tips and tricks:
- For a deeper flavor, marinate beef in beer and mustard overnight before cooking.
- Use a sharp knife to cut beef into even cubes for even cooking.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or thyme.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted Brussels sprouts or mashed potatoes.
Troubleshooting advice:
If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and add to the Dutch oven. Stir until thickened.
Food safety advice:
Make sure beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carbonade Flamande is a traditional Belgian beef stew made with beer and onions.
Flavor profiles:
Savory, sweet, and tangy.
Serving suggestions:
Serve with a cold beer or a glass of red wine.
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Region: Belgian