Carbonnades la Flamande
I make this with shallots as it's better for my husband's allergy to all things onion. Beer is typical, I use pilsner and it does taste very different than the red wine typical of beef stews. Brown sugar masks the beer's slightly bitter quality, and a (very) little vinegar at the end gives character. Serve this with gnocchi, mashed potatoes or buttered noodles. I've done enough adaption to feel like it's 'mine'.
I make this with shallots as it's better for my husband's allergy to all things onion. Beer is typical, I use pilsner and it does taste very different than the red wine typical of beef stews. Brown sugar masks the beer's slightly bitter quality, and a (very) little vinegar at the end gives character. Serve this with gnocchi, mashed potatoes or buttered noodles. I've done enough adaption to feel like it's 'mine'.
- Carbohydrate 6.49753333495641 g
- Cholesterol 7.07 mg
- Fat 7.04530000012173 g
- Fiber 0 g
- Protein 3.15760000266454 g
- Saturated Fat 3.19130000004734 g
- Serving Size 1 1 Serving (172g)
- Sodium 382.09533360114 mg
- Sugar 6.49753333495641 g
- Trans Fat 0.324100000009467 g
- Calories 101 calories
Step-by-step
- Preheat oven to 325F/150C degrees.
- Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick. Dry on paper towels. Add dripping to coat the bottom of a heavy skillet and heat until almost smoking. Brown the beef slices quickly, a few at a time, and set them aside.I use a splatter cover (high quality heavy one) so that the fat can be quite hot. I time mine at 3 minutes or less per batch and shake vigorously about halfway through rather than try and work with a spatula or tongs to turn the beef pieces. I take the pan off the heat to take out each batch, refresh the dripping as necessary.
- Reduce heat to moderate. Stir the shallots into the fat in the skillet, adding more fat if necessary, and brown the onions lightly for about 10 minutes, stirring frequently. Remove from heat, season with salt and pepper.
- Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef. Repeat with the rest of the beef and onions.Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat. Add enough beer so the meat is barely covered. Stir in the brown sugar. Bury the herb bouquet among the meat slices. Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.
- Remove herb bouquet. Drain the cooking liquid out of the casserole into a saucepan, and skim off fat. Taste the sauce and decide if you want to vinegar or not. Beat the starch and wine vinegar or water mixture into the cooking liquid and simmer for 3 to 4 minutes. Carefully correct seasoning. You should have about 2 cups of sauce. Pour the sauce back over the meat.
- May be prepared in advance to this point. When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is thoroughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it, surround with potatoes or noodles, and decorate with parsley.
Deep mahogany pools of reduced pilsner and beef stock coat tender slices of lean beef, yielding a robust Flemish stew that balances malty bitterness with a touch of brown sugar sweetness. Adapting traditional recipes often requires navigating dietary restrictions and equipment limitations without sacrificing the core structural integrity of the dish.
- Use a heavy, high-quality splatter cover when searing the beef in fat heated near smoking to contain grease while allowing steam to escape, preventing the meat from steaming instead of browning.
- Slice the beef uniformly into pieces measuring roughly 2 by 4 inches across and 1/2 inch thick so they cook at an identical rate during the two-and-a-half-hour braise.
- Substitute shallots for standard onions to accommodate allium sensitivities while imparting a milder, sweeter aromatic base that softens gracefully over ten minutes of gentle pan-frying.
- Maintain a very slow, consistent simmer in a 325F oven to break down tough muscle fibers into fork-tender morsels without drying out the lean cuts.
- Incorporate arrowroot mixed with cold water or red wine vinegar at the end of cooking, simmering for 3 to 4 minutes to thicken the sauce to a glossy 2-cup yield.
Preparing this braise ahead allows flavors to meld completely before final reheating. Careful attention to temperature control ensures the sauce achieves proper body without scorching the bottom of the pan.
