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
- 4 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
- 8 oz cremini mushrooms, sliced
- 1/2 cup heavy cream
Special equipment needed:
- Dutch oven or large heavy pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large bowl, toss beef cubes with flour until coated.
3. In a Dutch oven or large heavy pot, melt butter and olive oil over medium-high heat.
4. Add beef cubes and brown on all sides, about 5 minutes. Remove beef from pot 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. Stir to combine.
7. Return beef to the pot and bring to a simmer.
8. Cover with lid and transfer to preheated oven. Cook for 2 hours.
9. Remove pot from oven and stir in sliced mushrooms and heavy cream.
10. Return pot to oven and cook for an additional 30 minutes, or until beef is tender and sauce has thickened.
11. Remove from oven and let rest for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours 30 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 491
- Fat: 30g
- Carbohydrates: 16g
- Protein: 34g
- Sodium: 864mg
- Sugar: 8g
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.
- Cremini mushrooms can be substituted with button mushrooms or shiitake mushrooms.
- Heavy cream can be substituted with sour cream or Greek yogurt.
Variations:
- Add carrots and potatoes to the pot for a one-pot meal.
- Use chicken broth and white wine instead of beef broth and dark beer for a lighter version.
- Add chopped bacon for extra flavor.
Tips and tricks:
- Make sure to brown the beef cubes well to develop flavor.
- Use a dark beer with a rich, malty flavor for best results.
- Let the dish rest for 10 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in bowls with crusty bread for dipping.
Garnishes:
- Fresh parsley or thyme leaves.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer on the stovetop until it thickens to desired consistency.
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
- Make sure to cook beef 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:
- Rich, savory, and slightly sweet.
Serving suggestions:
- Serve with crusty bread and a Belgian beer for an authentic experience.
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Region: Belgian