Carbonade Flamande (flemish beef stew)

[bpollet]

Here's a North of France and Belgium's favorite.
It can be compared to boeuf bourguignon, but it's made with dark beer. Aslo some sweety things are added such as gingerbread.



Ingredients (4/6 persons):

- 800g of stewing beef

- 250g of chopped bacon

- 4 oignons

- 3 chopped cloves of garlic

- some gingerbread slices

- some slices of whole wheat bread

- 0,75/1 L of dark beer

- 2 teaspoons of dijon mustard

- 3 tablespoons of brown sugar

- Olive/Colza Oil

- Aromatic herbs: Thyme/Laurel
Directions:

Cut the steak in 1,5 cm dices

Chop oignons and Garlic

In a fried pan, on moderated heat, add two tablespoons of olive or colza oil, oignons, garlic and sugar.

Once the oignons become transparent, add the bacon and beef. Stir for 5 minutes.

When the beef becomes brown remove the pan from fire transfer the mixture from the pan to a large steel pot.

Make a sauce adding some beer to residue left in the fried pan. Add this sauce to the pot

Put the pot on high fire. Add the remaining of beer, the gingerbread, the bread, the mustard, and the herbs.

Wait for boiling and keep it boiling for 5 minutes,

Then bake in the preheaten oven (180°C) for 4 hours.

Some people add white flour to make the carbonade more creamy, other add chocolate (although I don't like it)

more details on this recipe on this website:
www.lacuisinedebertrand.com/extra-recipes/12-flemish-carbonade

My english is not perfect so if you have questions do not hesitate to ask.

[Don Cuevas]

By "gingerbread", do you mean pain d'epices?
This recipe has some distant resemblance to sauerbraten, only in that, too, is thickened with gingerbread or gingersnap cookies. But of course, sauerbraten is also first marinated in vinegar and wine and contains no beer.

I like both.

Another recipe I used to use for carbonnades put a little ground mace in with the seasoning, but did not use the gingerbread or whole wheat bread. I suspect that your recipe may come out a bit sweet to my taste, and I'd consider adding a bit of vinegar toward the end to correct the seasoning.

[hwinpp]

I'm going to try this and use the local poor man's Guinness, Black Panther.

[bpollet]

Gingerbread is pain d'épices, right!
It's not so sweet, because you just have to put one or two slices of pain d'épices, and you also add 2/3 tablesppon of dijun mustard. I'll try next time to add vinegad as you suggest...


"I'm going to try this and use the local poor man's Guinness, Black Panther." I remember have tested it while in PP 3 years ago, it's not so bad, just a bit different from what we may know!

[auntieannie]

I have a recipe by "The Hairy Bikers" (British TV Cooks) and they put some redcurrant jelly in it. I made it a few times and it is really delicious, especially during the colder months. mmmmmhhh!

[auntieannie]

I mean, beef in beer.. what's not to like.

Bpollet, I'd be wary of mixing vinegar AND beer. Might need some fine-tuning.

[cheerypeabrain]

I'd never have thought of adding gingerbread ;D

I suppose most cultures where beef is on the menu have a warming beef casserole/stew with beer in the sauce. Comfort food at it's best.... ;D

[bpollet]

Some people also add chocolate into this recipe (altough I don't like it)!