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
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 cups dark beer (such as Belgian Dubbel or Stout)
- 2 tbsp. brown sugar
- 2 tbsp. apple cider vinegar
- 2 bay leaves
- 1 tsp. dried 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-high heat.
4. Add beef cubes and brown on all sides, about 5-7 minutes.
5. Remove beef from pot and set aside.
6. Add sliced onions and minced garlic to the pot and cook until onions are translucent, about 5 minutes.
7. Add beef broth, dark beer, brown sugar, apple cider vinegar, bay leaves, thyme, salt, and pepper to the pot.
8. Stir to combine and bring to a simmer.
9. Return beef to the pot and stir to combine.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Bake for 2-3 hours, or until beef is tender and sauce has thickened.
12. Remove from oven and discard bay leaves.
13. Serve hot with crusty bread or mashed potatoes.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 413
- Fat: 21g
- Carbohydrates: 16g
- Protein: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or sirloin steak.
- Dark beer can be substituted with red wine or beef broth.
- Brown sugar can be substituted with honey or molasses.
- Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar.
Variations:
- Add sliced carrots and celery to the pot for added flavor and nutrition.
- Use different types of beer or wine to change the flavor profile of the stew.
- Add a tablespoon of tomato paste for a richer, deeper flavor.
Tips and tricks:
- Make sure to brown the beef cubes well before adding to the pot to develop a rich, caramelized flavor.
- Use a dark beer with a strong flavor to add depth to the stew.
- Let the stew cool and refrigerate overnight for even better flavor.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Crusty bread or mashed potatoes
Suggested side dishes:
- Roasted Brussels sprouts or green beans
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer on the stove until the sauce has thickened.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Flemish Carbonade is a traditional Belgian stew made with beef, onions, and beer. It is a hearty and comforting dish that has been enjoyed for centuries.
Flavor profiles:
- Rich, savory, and slightly sweet with a deep, caramelized flavor from the beef and onions.
Serving suggestions:
- Serve hot with crusty bread or mashed potatoes for a comforting and satisfying meal.
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Region: Belgian