How to Cook Carbonade Flamande: A Belgian Recipe By Frabelle MarketPlace
Belgian Carbonnade Flamande (Beef and Beer Stew)
Ingredients
Caladereta Cubes - 1kg
Salt and Pepper - to taste
Flour - ½ cup
Olive Oil - 3 tbsp
Butter - 1 tbsp
White Onion, chopped - 1 whole
Tomato Paste - 2 tbsp
Dried Bay Leaf - 1 pc
Dried Thyme - 2 tsp
Lindemans Kriek (Belgian Cherry Beer) - 2 Bottles
Light Brown Sugar - 1 tbsp
Dijon Mustard - 2 tsp
Procedure
1. Season Caldereta cubes with salt and pepper. Add flour then toss to coat each piece of meat.
2. In a pot over medium heat, add olive oil. Add meat and sear till brown on all sides. Remove meat from pot.
3. In the same pot, add butter then sauté chopped onion till fragrant and translucent.
4. Add tomato paste, dried bay leat, dried thyme and the seared meat.
5. Pour two bottles of Lindemans Kriek (Belgian Cherry Beer).
6. Cover pot then simmer over low heat for 45 minutes.
7. Add light brown sugar, Dijon mustard and season the stew with salt and pepper. Simmer for additional 20 minutes
8. Serve hot with fries or baguette.
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Carbonnade Flamande | The BEST Beef Casserole Recipe Ever
Carbonnade Flamande is a delicious, rich, Belgian casserole flavoured with beer, bacon, onions and tasty herbs.
INGREDIENTS
1 kg lean diced steak
500 ml dark beer like a Leffe Brune or a dark ale
3 garlic cloves, chopped
1 tbsp butter
250 g bacon, fat removed, chopped
200 g onions, chopped
2 carrots, chopped
40 g corn flour
350 ml stock
20 g tomato puree
2 bay leaves
20 g wholegrain mustard
20 g honey
1 bouquet garni
METHOD
Marinade the beef in the beer and garlic for at least two hours, the longer the better.
Preheat your fan oven to 160 degrees Celsius.
Heat the butter in a large, oven-proof dish and fry the bacon, onions and carrots for around 5 minutes or until cooked.
Add the beef and the liquid from the marinade along with all of the other ingredients.
Mix through, cover and place into the oven for around 3 hours.
#beefstewrecipe #casserolerecipe #carbonnadeflamande
Cooking with Beer: Carbonnade a la Flamande
Flemish Beef Stew with Belgian Dubbel Ale. Full recipe:
How To Make Beef Bourguignon | Chef Jean-Pierre
Hello There Friends! Today I'm very excited to teach you how to make My Beef Bourguignon. It is essentially a Beef Stew with the addition of a Beautiful Red Wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!
I hope you enjoy this Delicious Beef Bourguignon! Let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Dutch Oven:
❤️ Butter Olive Oil:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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???????? Carbonnade à la Flamande | Traditional Belgium BEEF STEW - FLEMISH. Recipe by Always Yummy!
Traditional Belgium stew – beef braised over low heat in a beer, tenderest meat pieces seasoned with spices, in a mouth-watering sauce, that’s very tasty, even if you don’t like beer. And culinary adepts say the longer a ragout is braised, the tastier it is, and if there is no flavored bread at home, use a rye bread spread with mustard.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• boneless beef – 3 lb | 1400 g
• dark beer or red ale – 4 cup | 1 l
• bacon – 3 oz | 80 g
• bulb onion – 9 oz | 250 g
• flavored brown bread – 2 oz | 50 g
• 2 bay leaves
• fresh thyme – 4 sprigs
• brown sugar – 1 tbsp
• dijon mustard – 3 tbsp
• ground black pepper – ½ tsp
• fresh parsley – 2 tbsp | 10 g
• ground cloves - ⅓ tsp
• ground cinnamon – ½ tsp
• vegetable oil – 2 tbsp
• salt – to taste
✅ You will need:
• carving board
• pan
• saucepan or stockpot
• bowl
???? Preparation:
1. Cut the beef and bread into average pieces, chop up the bulb onion.
2. Heat a pan with the vegetable oil and fry the meat on all sides, in small portions, over high heat until golden brown for 3-4 minutes and take out into a bowl.
3. In the same pan fry the bulb onion until caramel over high heat for 2-3 minutes.
4. Add the sliced bacon and fry for another 2 minutes.
5. Lay out the fried bulb onion and bacon into a saucepan, add the sugar and stir, add the mustard, salt, pepper, cloves, cinnamon, thyme, bay leaves, fried meat and beer, stir and bring to a boil.
6. Add the cut flavored bread into the saucepan and stir.
7. Cook with no lid over medium heat for 10 minutes to have alcoholic fumes evaporated.
8. Cover the saucepan with a lid and braise for 3 hours over lowest heat stirring occasionally.
9. Serve your Flemish ragout hot. Sprinkle with the chopped up parsley greens when serving.
Beef - How to Make Beef Carbonnade Recipe [Episode 155]
Take a break from the routine of making the same beef stew. In this video I am showing my version of beef carbonnade. Enjoy very tender big chunks of beef seating in a bed of white rice.
Ingredients for 6 to 8 servings:
6 pounds or 2.724kg eye round roast, or top blade steaks; remove excess fat and cut in
big squares chunks
2 very large onions or 3 medium onions halved and sliced
1 ½ cup or 350mL chicken broth
1 ½ cup or 350mL beef broth
Pack of mushrooms (optional)
2 bottles of 12 ounces dark beer or Malt
2 tablespoons or 30mL cider vinegar
6 tablespoons or 79g unbleached all-purpose flour
2 tablespoons or 30mL tomato paste
Bunch of fresh thyme tied with kitchen twine
4 to 6 bay leaves
6 mashed garlic cloves
Salt and ground black pepper
6 tablespoons or 90mL vegetable oil
Pre-heat the oven at 350ºF or 180ºC.
Remove excess fat from the meat and cut in square chunks (about 1” squares).
In a big Dutch oven in high temperature heat ½ of the vegetable oil until is smoking.
Sear the beef until most of the liquid is evaporated, turning once or twice.
While the meat is browning, in a separate deep frying pan, heat the other half of the vegetable oil and sauté the onions (it will take about 10 minutes); add salt and pepper.
When onions are soft and golden, add the garlic, the tomato paste.
Cover the onion mix with the flour and stir.
When the meat is seared, add the mixture of the onions and stir.
Add chicken and beef broths.
Add the malt.
Add the thyme, the bay leaves and the mushrooms.
Taste for salt; add salt and pepper if necessary.
Cover partially and let it boil.
When boiling, very carefully, place the pot in the oven.
Leave pot covered partially for the first hour in the oven.
After an hour in the oven, uncover the pot, stir, and let it cook uncover in the oven for an additional 1 ½ hour.
After 2 ½ hour in the over, remove from the oven.
Remove and discard the thyme bunch.
Serve over white rice, with mashed potatoes, or potatoes salad.
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