Carbonnade à la Flamande
The Flemish beef and dark beer stew: caramelised onions, smoked pancetta, a bouquet garni and a square of chocolate to round it off.
- Prep
- 30 min
- Cook
- 3 h
- Servings
- 6 servings
- Difficulty
- Medium
Ingredients
Servings
6 servings
- 1.5 kgbeef
- 200 gsmoked pancetta
- 2 bottlesdark Belgian beer (Leffe Brune), 66 cl each
- 2golden onions
- 2 tbspAP flour
- 500 mlbeef stock
- 2 tspbrown sugar, (Cassonade)
- 1bouquet garni, rosemary, thyme and bay
- 1 cubedark chocolate (optional)
- to tasteolive oil
Method
Step 1. Fry the pancetta in a pan on with a little oil on medium heat until crispy, then set it aside.
Step 2. In the same pan, after patting it dry with kitchen paper and seasoning it with a touch salt, sear the beef on very high heat until golden brown on all sides.
Step 3. Chop the onions and sauté them in plenty of oil over medium/low heat, adding the sugar after a couple of minutes and stirring frequently. It will take at least 30 minutes for the onions to caramelize to the right point.
Step 4. Once the onions are caramelised, add in this order: beef and pancetta, flour (stir it in well), beer, stock, bouquet garni and chocolate.
Step 5. Bring to a light boil, then cover with a lid and simmer on very low heat for 2 to 3 hours, until the beef is fork tender.
Step 6. When done, remove the bouquet garni. Serve hot, and enjoy :)
Allergens3
Main allergens
- Cereals containing glutendark Belgian beer (Leffe Brune), AP flour
Other possible allergens
- Beefbeef, beef stock
- Porksmoked pancetta
Worked out from the ingredient list. Always check the labels of packaged ingredients, which may contain other allergens or traces.
Written down on March 15, 2023
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