Flemish stew (Carbonade) recipe
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.
