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 onions, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 cups dark beer (such as Belgian ale)
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a bowl, toss the beef cubes with flour, salt, and pepper until coated.
3. In a Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
4. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
5. Pour in the beef broth and beer, scraping the bottom of the pot to release any browned bits. Add the brown sugar, apple cider vinegar, bay leaves, and thyme. Stir to combine.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven. Cook for 2-3 hours, or until the beef is tender and the sauce has thickened.
8. Remove the pot from the oven and discard the bay leaves. Season with additional salt and pepper to taste.
9. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 14g
Protein: 32g
Sodium: 470mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Dark beer can be substituted with beef broth or red wine.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar.
Variations:
- Add sliced carrots and potatoes to the stew for a heartier meal.
- Use lamb or pork instead of beef for a different flavor.
- Add mushrooms or pearl onions for extra depth of flavor.
- Use a different type of beer for a unique twist on the recipe.
Tips and tricks:
- Be sure to brown the beef cubes well to develop a rich flavor in the stew.
- Use a good quality dark beer for the best flavor.
- Let the stew cool and refrigerate overnight for even better flavor the next day.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley for a pop of color.
Pairings:
This stew pairs well with a Belgian ale or a full-bodied red wine.
Suggested side dishes:
Serve the stew with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the stew is too thin, simmer it on the stovetop until it thickens to your desired consistency.
- If the stew is too thick, add more beef broth or beer to thin it out.
Food safety advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Flemish beef and beer stew, also known as carbonnade flamande, is a traditional Belgian dish that dates back to the 19th century. It was originally made with cheap cuts of beef and dark beer, which were readily available to the working-class people of Flanders.
Flavor profiles:
This stew has a rich, savory flavor from the beef and beer, with a hint of sweetness from the brown sugar and apple cider vinegar.
Serving suggestions:
Serve this hearty stew on a cold winter night for a comforting meal.
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Region: Belgian