No one does beer better than the Belgians! Just in time for Fall, this hearty braised stew is the perfect beerr delivery system.
This authentic versionof Carbonnade Flammande incorporates the traditional addition of gingerbread, which adds a unique depth of flavor and helps thicken the stew. The gingerbread and mustard combination is a classic element of Carbonnade Flammande, contributing to its distinctive sweet and tangy taste profile.
Authentic Carbonnade Flammande
Ingredients:
3 lbs beef chuck, cut into cubes
2 large onions, sliced
3 tablespoons butter
2 tablespoons flour
2 cups Belgian dark ale
1 cup beef broth
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 bay leaves
2 sprigs fresh thyme
3-4 slices of gingerbread
2 tablespoons Dijon mustard
Salt and pepper to taste
Instructions:
Season the beef with salt and pepper. In a large Dutch oven, melt the butter over medium-high heat and brown the beef in batches. Set aside.
In the same pot, caramelize the onions until golden brown, about 20 minutes.
Sprinkle flour over the onions and cook for 1 minute. Add the beer, broth, brown sugar, vinegar, bay leaves, and thyme. Bring to a simmer.
Return the beef to the pot. Cover and simmer on low heat for 2 hours.
Spread Dijon mustard on the gingerbread slices. After 2 hours of cooking, place the gingerbread slices on top of the stew, mustard side down.
Cover and continue cooking for another hour. The gingerbread will dissolve into the stew, thickening and flavoring it.
Remove bay leaves and thyme sprigs. Taste and adjust seasoning if needed.
Serve hot, traditionally with French fries or crusty bread.
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