Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 4 slices bacon, chopped
- 2 large onions, 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
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
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 until evenly coated.
3. In a Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
4. Increase heat to medium-high and add beef cubes to the pot. Brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
5. Add onions and garlic to the pot and cook until softened, about 5 minutes.
6. Add beef broth, beer, brown sugar, apple cider vinegar, bay leaves, thyme, salt, and black pepper. Bring to a simmer.
7. Return beef and bacon to the pot. Cover with lid and transfer to the oven. Cook for 2 hours.
8. Add carrots to the pot and cook for an additional 30 minutes.
9. Remove from oven and discard bay leaves. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 481
Fat: 22g
Saturated Fat: 8g
Cholesterol: 129mg
Sodium: 1093mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 13g
Protein: 41g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or stew meat.
- 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.
- Carrots can be substituted with parsnips or turnips.
Variations:
- Add sliced mushrooms to the pot with the onions and garlic.
- Use different herbs such as rosemary or oregano instead of thyme.
- Serve over mashed potatoes or egg noodles instead of with carrots.
- Make a vegetarian version by substituting beef with seitan or mushrooms and using vegetable broth instead of beef broth.
Tips and tricks:
- Make sure to brown the beef cubes well before adding the liquid to develop a rich flavor.
- Use a dark beer with a strong flavor to add depth to the dish.
- If the sauce is too thin, remove the lid and simmer on the stovetop for a few minutes to thicken.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter with the carrots and parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Belgian ale or red wine
- Crusty bread or baguette
- Roasted potatoes or root vegetables
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer on the stovetop for a few minutes to thicken.
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carbonade Flamande is a traditional Belgian dish made with beef, onions, and beer. It originated in the Flanders region of Belgium and is often served with potatoes or bread.
Flavor profiles:
Savory, sweet, tangy
Serving suggestions:
Serve hot with crusty bread or roasted potatoes.
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Region: Belgian