Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 6 slices bacon, chopped
- 2 onions, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 bottle (12 oz) Belgian beer
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 baguette, 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 Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
3. Season beef cubes with salt and pepper, then sear them in the bacon fat until browned on all sides. Remove beef with a slotted spoon and set aside.
4. Add onions and garlic to the pot and cook until softened, about 5 minutes.
5. Add beef broth, beer, brown sugar, apple cider vinegar, bay leaves, thyme, and reserved bacon and beef to the pot. Bring to a simmer.
6. Cover the pot with a lid and transfer to the oven. Cook for 2-3 hours, or until the beef is tender.
7. In a small bowl, mix flour and butter together to form a paste. Stir the paste into the pot and cook for an additional 10-15 minutes, or until the sauce has thickened.
8. Serve hot with sliced baguette.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 480
Fat: 22g
Carbohydrates: 30g
Protein: 36g
Sodium: 890mg
Sugar: 9g
Fiber: 2g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or sirloin.
- Belgian beer can be substituted with any dark beer.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
- Baguette can be substituted with any crusty bread.
Variations:
- Add sliced carrots and celery to the pot for extra vegetables.
- Use pork belly instead of bacon for a richer flavor.
- Substitute beef broth with chicken or vegetable broth for a lighter version.
- Add a splash of Worcestershire sauce for extra umami flavor.
Tips and tricks:
- Use a sharp knife to cut the beef into even cubes for even cooking.
- Sear the beef in batches to avoid overcrowding the pot.
- Use a Belgian-style beer for an authentic flavor.
- Let the carbonade rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover carbonade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat carbonade in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve carbonade in individual bowls with a slice of baguette on top.
Garnishes:
Garnish carbonade with chopped fresh parsley or thyme.
Pairings:
Pair carbonade with a Belgian-style ale or a full-bodied red wine.
Suggested side dishes:
Serve carbonade with mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, add more flour and butter paste to thicken it.
- If the beef is tough, cook it for a longer time until it becomes 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 leftover carbonade 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 bread or fries.
Flavor profiles:
Carbonade Flamande has a rich, savory flavor from the beef and bacon, balanced by the sweetness of the onions and brown sugar. The beer adds a slightly bitter and malty flavor to the dish.
Serving suggestions:
Serve carbonade with a side of fries or roasted potatoes for a classic Belgian meal.
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Region: Belgian