Carbonnade Flamande
A Belgian carbonnade is like beef bourguignon made with beer… this is my grandma Leggett’s recipe, and the measurements are pretty flexible — in the end, you want enough liquid — in this case beer and stock — to come about half way up the meat. (If you like, substitute red wine — you’ll have more like a beef bourguignon, which you can finish with some peeled pearl onions or quartered mushrooms, sautéed in butter.)
Ingredients
- canola or olive oil for cooking
- 3-4 slices bacon, chopped
- 2-3 lb (1.25kg) stewing beef, chuck or blade cut into 1 inch cubes
- salt and pepper
- 1 large onion, chopped or thinly sliced
- 2 garlic cloves, crushed
- 2 cups beef or chicken stock
- 1 can or bottle dark stout (or more stock)
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- fresh thyme, a couple sprigs
- egg noodles or mashed potatoes, for serving
- butter, for serving
Instructions
- Preheat the oven to 300°F. Set a wide pot or braising dish over medium-high heat, add a drizzle of oil and cook the bacon until crisp; transfer to a shallow bowl, leaving the drippings.
- Brown the beef in the drippings on all sides, working in batches, sprinkling with salt and pepper in the pan and setting it aside on a plate as it gets browned and crusty on the edges. Add onion to the pot and cook until golden; add garlic and cook for another minute or two.
- Add the beef stock to the pan, scraping up any browned bits on the bottom. Return the beef to the pot, pour over the beer, stir in the brown sugar and balsamic vinegar and add the sprigs of thyme.
- Cover and cook for 2½-3 hours, until the meat is very tender. Remove the lid, and if the gravy is too thin, set the pan on the stove-top and simmer uncovered until it thickens.