Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 cups red wine
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 loaf crusty bread, sliced
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, mix together flour, salt, and black pepper. Add beef cubes and toss to coat.
3. In a Dutch oven or heavy-bottomed pot, heat butter and olive oil over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef cubes and set aside.
4. Add onions and garlic to the pot and sauté until softened, about 5 minutes.
5. Add beef broth, red wine, brown sugar, apple cider vinegar, bay leaves, and thyme to the pot. Stir to combine.
6. Return beef cubes to the pot and bring to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven. Cook for 2-3 hours, or until beef is tender.
8. Remove from oven and discard bay leaves and thyme sprigs.
9. Serve hot with sliced crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 325°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 25g
Protein: 40g
Sodium: 1000mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots and celery to the pot for added flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add mushrooms to the pot for a meaty and earthy flavor.
Tips and tricks:
- Brown the beef cubes in batches to ensure even browning and avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Serve with a side of mashed potatoes or roasted vegetables.
Storage instructions:
Store leftovers 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 slice of crusty bread on top.
Garnishes:
Sprinkle with chopped fresh parsley or thyme.
Pairings:
Pair with a glass of red wine or a Belgian beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the beef cubes are tough, cook for an additional 30 minutes to an hour.
- If the sauce is too thin, simmer uncovered on the stove until it thickens.
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Carbonade Flamande is a traditional Belgian beef stew that originated in Flanders. It is typically made with beef, onions, and beer.
Flavor profiles:
This dish has a rich and savory flavor with a hint of sweetness from the brown sugar and apple cider vinegar.
Serving suggestions:
Serve hot with a slice of crusty bread on top for dipping into the flavorful sauce.
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Region: Belgian