In stock
SKU
R081

4048 Carbonnade (Flemish Beef & Beer Stew)

Beef stew that is flavored with beer

4048 Carbonnade (Flemish Beef & Beer Stew)

Carbonnade:
Season beef with French Grey Salt and Ground White Pepper. Toss beef in flour to coat.

Heat 2 tablespoons of butter in a Dutch oven over medium high heat. Brown beef and then remove and set aside. Add bacon and cook until fat is rendered. Add remaining butter, onions, and garlic. Cook until onions are caramelized (this can take up to 30 minutes, but it’s worth it). Add half the beer and cook until the liquid is reduced by half.

Return the cooked beef into the pot and add remaining beer, beef stock, Demerara Sugar, apple cider vinegar, Dried Thyme, Dried parsley, Dried Tarragon, bay leaves, Ground White Pepper, to taste, and French Grey Salt, to taste.

Bring to a boil and then reduce heat to medium low. Cook until beef is tender (1 ½ to 2 hours).

Mashed Potatoes: Cook potatoes with the skin on in boiling water until fork tender.
Drain and while potatoes are hot gently peel off skin and discard.

Melt unsalted butter in medium saucepan on low heat. Add peeled potatoes and mash with a fork or potato masher. Add half the cream, Ground White Pepper, to taste, and French Grey Salt, to taste, and stir vigorously until combined. Add the rest of the cream and continue to stir until combined. Remove from heat, stir in Dried Green Chives, and top with Carbonnade.

Beef Stew                                                                   

- 2 pounds beef chuck, cut into cubes                                               

- 2 ½ teaspoon (4048) French Grey Salt                                    

- ½ teaspoon (5194) Ground White Pepper                                    

- ¼ cup flour                                                                                  

- 4 tablespoons unsalted butter                                                                     

- 4 slices of bacon, finely chopped                                                           

- 6 cloves garlic, finely chopped                                                              

- 3 medium yellow onions, thinly sliced lengthwise

- 2 cups Belgian style Ale

- 1 cup beef stock

- 2 tablespoons (5172) Demerara Sugar

- 2 tablespoons apple cider vinegar

- 1 teaspoon (5008) Dried Thyme

- 1 teaspoon (5020) Dried Parsley

- ½ teaspoon (5034) Dried Tarragon

- 2 Hand (5027) Selected Bay Leaves

Mashed Potatoes

- 6 medium yellow potatoes

- 3 tablespoons unsalted butter

- 1 cup heavy cream

- (5194) Ground White Pepper, to taste

- (4048) French Grey Salt to taste

- 1 tablespoon (5029) Dried Green Chives

Carbonnade is the Belgian equivalent to French Beef Bourguignon.  The Belgian’s use beer and the French use Red Wine.

 

 

More Information
SKU R081
Ingredients

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Prep Time 30 Minutes
Cook Time 2 Hours
Total Time 2 1/2 Hours
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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