Carbonnade A La Flamande (Belgium)
April 27, 2019
"Beer is typical for the Belgian braise, and gives a quite different character to beef than the red wine of the bourguignon. A bit of brown sugar masks the beer's slightly bitter quality, and a little vinegar at the end gives character. Serve this with parsley potatoes or buttered noodles, a green salad, and beer."
- Serving Size: 1 (537 g)
- Calories 959.5
- Total Fat - 64.1 g
- Saturated Fat - 20.4 g
- Cholesterol - 298.8 mg
- Sodium - 1866.5 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 0.1 g
- Sugars - 4.2 g
- Protein - 72.4 g
- Calcium - 59.3 mg
- Iron - 6.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Heat oil in heavy skillet; brown beef, a few pieces at a time.
Reduce heat to moderate; stir onions into skillet. Brown to golden brown, about 10 minutes, stirring frequently. Remove from heat; season with salt and pepper.
Stir in garlic.
Arrange half the beef in casserole; season lightly with salt and pepper.
Spread half the onions over beef; repeat with remaining beef and onions.
Heat stock; pour over beef.
Add enough beer to cover beef.
Stir in sugar, parsley and spices; bring casserole to boil on top of stove.
Cover. Bake at 325 degrees for 2 hours to 2 hours and 30 minutes.
Drain cooking liquid into saucepan; beat cornstarch mixture into cooking liquid.
Simmer for few minutes; pour sauce over beef.
Tips & Variations
No special items needed.