Brewmaster Carbonade Flamande
By Garrett Oliver
This beer and beef stew is pretty much the national dish of Belgium, so of course it’s the perfect food to match with Belgium’s wonderful beers. There are as many recipes for this dish as there are Belgians, but this one pu
- 1 medium red onion, peeled and sliced
- 2 lbs good chuck steak, cut into 1
- 3 large yellow onions, sliced
- 22 oz Belgian Dubbel Ale (Chimay Rouge, Corsendonk Brown, Westmalle Dubbel)
- 1 oz butter
- 1 oz peanut oil
- 3 cups beef stock or canned low-salt beef broth
- 6 fresh thyme sprigs, bound with string, or 1 bouquet garnish
- 2 tbsp sugar
- 3 tbsp all-purpose flour
- 1 tbsp tomato puree
- 1 tbsp nutmeg
- 1/2 cup golden raisins
- 1 large Granny Smith Apple, peeled and sliced into a dozen pieces
- salt and pepper
Heat the oil and butter in a large, heavy skillet over high heat. When the skillet is very hot, add the meat with some salt and pepper, stirring frequently until well-browned on all sides. Using a slotted spoon, lift the meat from the skillet and set it a
To a heavy pot, add the beef, then the onions. Add beef stock, herbs, nutmeg and sugar. Add beer until the beef is entirely covered. Bring to a boil, then add tomato puree. Cover and simmer gently for 1 hour.
Remove the beef with a slotted spoon, and set aside. Using a chinoise or other strainer, strain the sauce into another pot.
Place the beef in the pot with the strained sauce. Add the roux and the raisins, continue cooking for 1 hour. Add the apple slices, and cook for a further 10 minutes. Taste and adjust the seasoning.
Serve with mashed potatoes or frites, and Brooklyn Brown Ale