Flemish stew (Carbonade)

    This dish is typical of the North, is often enriched with cooked ham diced, added to the meat after cooking. You can serve it either with potatoes steamed or with braised endive. The caramel can provide appetizing golden color and delicious flavor to many other dishes. Feel free to add to a stock pot au feu for spice.

    Ingredients (serves 4):
    – 800 g to 1 kg of beef chuck
    – 5 large onions
    – 3 cloves garlic
    – 2 tablespoons lard
    – 2 tablespoons flour
    – 1 tablespoon powdered sugar
    – 25 cl stock cubes
    – 25 cl of lager
    – 1 tablespoon vinegar
    – 1 bouquet garni
    – Salt and pepper

    Preparation time: 30 min
    Cooking time: 2:30 min

    5 large onions, peel and slice them. 3 Peel the garlic cloves and mash them. Itemize the meat into large cubes about 2 inches square. Heat the lard in a pan, add the meat, let them stiffen over high heat, turning, for 1 or 2 minutes, drain and set aside. Put in the same pan the onions and garlic.

    Reduce heat and cook, stirring a few minutes without letting them brown. Drain. Spread a layer of onions and garlic in the bottom of a casserole, add salt and pepper. Add a layer of meat, fill the pot with onion-garlic mixture alternating and meat. Prepare 25 cl bouillon cube. Dissolve 2 tablespoons of flour with half the broth. Return the pan to high heat, pour in the tablespoon of powdered sugar and a few drops of water and let caramelize. Then add the flour mixture into the broth, stirring briskly.

    Cook gently for 1 or 2 minutes, to obtain a thick sauce. Add remaining broth, the 25 cl of lager and tablespoon of vinegar. Boil the sauce for 1 minute then pour into the casserole. Add the bouquet garni. Cover the casserole and simmer at least 2 hours. Remove the bouquet garni before serving in the baking dish.


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