Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup dark beer
- 1/2 cup pitted prunes
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 2 sprigs fresh 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 until evenly coated.
3. In a Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium heat.
4. Add onions and garlic and cook until softened, about 5 minutes.
5. Add beef cubes and brown on all sides, about 8 minutes.
6. Pour in beef broth and beer and stir to combine.
7. Add prunes, brown sugar, red wine vinegar, bay leaves, and thyme.
8. Season with salt and pepper to taste.
9. Cover the pot with a lid and transfer to the oven.
10. Cook for 2-3 hours, or until the beef is tender and the sauce has thickened.
11. Remove from the oven and discard bay leaves and thyme sprigs.
12. Serve hot with crusty bread or mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 485
Fat: 25g
Carbohydrates: 27g
Protein: 35g
Sodium: 600mg
Sugar: 14g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Dark beer can be substituted with red wine or beef broth.
- Pitted prunes can be substituted with dried apricots or raisins.
Variations:
- Add sliced carrots and celery for extra vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a tablespoon of Dijon mustard for a tangy kick.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
- Let the stew cool before refrigerating to prevent the lid from trapping moisture and causing the meat to become tough.
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 sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
Pair with a Belgian-style ale or a full-bodied red wine.
Suggested side dishes:
Serve with crusty bread, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered on the stovetop until it thickens.
- If the beef is tough, cook for an additional 30 minutes to an hour.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacteria growth.
Food history:
Carbonade Flamande is a traditional Belgian stew made with beef, onions, and beer. It originated in the Flanders region of Belgium and is typically served with crusty bread or fries.
Flavor profiles:
This dish is savory and slightly sweet, with a rich beefy flavor and a hint of thyme.
Serving suggestions:
Serve hot with crusty bread or mashed potatoes for a hearty meal.
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Region: Belgian