carbonnades flamandes (flemish beef stew in beer)
I love beef stew. There's something incredibly comforting about a big hearty bowl of beef in gravy with potatoes and carrots. Yum.
I also love beer. Seriously. It's one of my favorite things in life.
Beef stew braised in beer? Where do I sign up?
carbonnades flamandes (flemish beef stew in beer)
prep time: 30-45 minutes | cook time: 90 minutes
experience level: medium-ish | specialty: straight-up comfort food
- 3 pounds beef, cut into bite-sized cubes
- 3-4 tablespoons all-purpose flour
- 3/4 tsp sea salt
- 1/2 tsp finely ground black pepper
- 1/4 tsp garlic powder
- 2 1/2 tablespoons high-smoke point oil (like canola or sunflower)
- 2 1/2 tablespoons butter
- 2 large onions, sliced into thin rings and halved
- 3 cloves garlic, minced
- 2 cups carrots, shaved and cut into rounds
- 1 tbsp dark brown sugar
- 1 bay leaf
- 1/2 tsp dried thyme
- 2 1/2 tsp dried parsley
- 1 12-oz bottle dark beer
- 3/4 cup - 1 1/2 cups low sodium beef stock
- 1 sprig fresh thyme
- 1 1/2 tbsp apple cider vinegar
Stir the flour, salt, pepper, and garlic powder together, mixing well. Sprinkle the flour mixture over the beef cubes and toss until evenly coated.
In a large, deep skillet, heat the oil and butter over medium-high heat until it starts to shimmer (watch this part carefully so the butter doesn't begin to burn). Add the beef cubes to the hot butter-oil and brown until the beef starts to get a nice coating (see picture below).
Add the garlic, onions, and carrots. Stir until well mixed. Sprinkle the mixture with the herbs and brown sugar, stirring to mix evenly. The onions will begin to turn brown and translucent. If the meat begins to stick too much to the bottom, add a few tablespoons of the beef broth to deglaze the pan.
At this point, you can add the beer. (Pro Tip - I totally recommend Wasatch Brewery's Polygamy Nitro Porter). Make sure to stir it in carefully, as it will get all foamy...just add a little at a time. Add enough beef stock to make sure that all of the meat and veggies are covered. Add the bay leaves and thyme sprig. Bring to a boil, then cover the pot and reduce the heat to low. Cook for 1 1/2 hours, until the meat and carrots are cooked through and tender. Take the pot off the stove and remove the bay leaves and thyme sprig, then stir in the apple cider vinegar.
This stuff is amazing with roasted garlic mashed potatoes and sauteed green beans.
And bread. Lots and lots of bread.
And maybe a beer or two.
