Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups hard apple cider
- 2 cups beef broth
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 sprigs fresh thyme
- 4-5 fresh sage leaves, chopped
- 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, salt, and pepper until evenly coated.
3. In a Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-high heat.
4. Add beef cubes to the pot and brown on all sides, about 5-7 minutes.
5. Remove beef from the pot and set aside.
6. Add sliced onions and minced garlic to the pot and cook until onions are translucent, about 5 minutes.
7. Add hard apple cider, beef broth, brown sugar, apple cider vinegar, bay leaves, thyme, and chopped sage leaves to the pot.
8. Stir to combine and bring to a simmer.
9. Return beef cubes to the pot and stir to combine.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Cook for 2-3 hours, or until beef is tender and sauce has thickened.
12. Remove from oven and discard bay leaves and thyme sprigs.
13. Season with additional salt and pepper to taste.
14. Serve hot with crusty bread or mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Hard apple cider can be substituted with regular apple cider or beer.
- Fresh thyme can be substituted with dried thyme.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use chicken broth instead of beef broth for a lighter version.
- Add a splash of Worcestershire sauce for extra depth of flavor.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a good quality hard apple cider for the best flavor.
- Make this recipe ahead of time and reheat before serving for even better flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped fresh sage on top.
Garnishes:
Chopped fresh parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread or mashed potatoes.
Troubleshooting advice:
If the sauce is too thin, remove the lid and simmer on the stove until it has thickened to your liking.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carbonade Flamande is a traditional Belgian dish made with beef, onions, and beer.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with crusty bread or mashed potatoes for a hearty meal.
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Region: Belgian