How To make Belgian Beef Stew
3 lb Lean stewing beef
- cut into 1 1/2-in cubes Flour for dredging 5 tb Vegetable oil
2 lg Onions
- peeled and thinly sliced 2 Garlic cloves
- peeled and minced Salt Freshly ground black pepper 12 oz Beer
2 lb Sauerkraut
- rinsed and squeezed dry 2 tb Marjoram
2 tb Dark brown sugar
1 ts Celery seed
1 Bay leaf
3/4 c Pitted green olives, sliced
1 c Cream (optional)
1/2 c Minced flat-leaf parsley
- for garnish PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.
How To make Belgian Beef Stew's Videos
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Adam Liaw demonstrates how easy it is to create a slowed cooked beef recipe on the ASKO induction cooktop.
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Flemish Carbonnade (Belgian Beef Stew), the easy recipe
How to make flemish carbonnade, the belgian beef stew ? Here’s the easy recipe !
Ingredients for 5-6 persons :
- 1 kg (35 oz) beef
- 4 big onions
- 50cl dark beer
- 50g butter
- A big slice of farmhouse bread (or two if it’s small)
- 1 tablespoon vinegar
- 1 tablespoon brown sugar (“vergeoise”)
- 1 tablespoon mustard
- 1 tablespoon flour
- 1 bouquet garni
Recipe :
1) Cut beef in big pieces and slice onions
2) Melt butter and brown beef
3) Remove beef when it’s colored, cook onions, then sprinkle them with flour and mix
4) Add beer, bouquet garni, big slice of farmhouse bread spreaded with mustard, and bring to the boil
5) Put back beef
6) Heat vinegar, brown sugar and 2 tablespoons of water to make a caramel
7) Add caramel to stew
8) Let simmer over a gentle heat during 2 to 3 hours at least, ideally 5 hours (longer you cook it slowly, better is the taste) and regularly mix
9) Enjoy ! :-)
Music by Jason Shaw at audionautix.com. Thanks !
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Belgian Beef & Beer Stew - Step by Step
A traditional Belgian recipe: As dark beer is usually loaded with flavors, all further necessary ingredients for this exquisite dish are mainly beef and onions, salt and pepper. Some herbs, like bay leaf and thyme, can add some pleasant fragile side notes. You might add further vegetables such as potatoes, carrots, celery - if you can spare the time.
Julia Child's Carbonnade à la Flamande (Belgian Beer Stew) | Jamie & Julia
Carbonnade à la Flamande! Belgian Beer Stew from Julia Child's Mastering the art of French Cooking Vol 1. Kind of like Boeuf Bourguignon but with beer!
#juliachild #beerstew
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Ingredients:
3 lb lean beef from chuck or rump, cut in cubes or 2 by 4 by 1/2
1 1/2 lbs sliced onions (6 c)
salt and pepper
4 cloves mashed garlic
1 c beef stock or bouillon
2 to 3 c ligh beer
2 T light brown sugar
6 parsley sprigs,
1 bay leaf,
1/2 t thyme
How to make Flemish Beef & Beer Stew, Stoofvlees? Carbonnade and a Tachymeter | Sizzle & Watch Ep. 1
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How do you make carbonnade a la flamande? Hoe maak je stoofvlees? What is Flemish Beef and Beer stew? Carbonade? What is a tachymeter? How do you pronounce tachymeter? Or is it Tachymetre? All these questions are nicely answered in one video!
Recipe for 4 people:
- 1KG of meat (250grams per person)
- 2 Onions (half an onion per person)
- A beer or two (depending on your taste, but never less than one bottle)
- Slices of bread is to taste (general idea is 1/4 slice per person)
For those interested, the base ingredients are as follows:
- Beef (Paleron or Chuck)
- A good brown beer, preferably an excellent Belgian Trappist
- Strong Dijon Mustard
- Onions
Optional:
- Brown sugar
- Syrup (Sirop de Liège)
- Bay Leaves and Thyme
The watch used in this video is the Omega Speedmaster Professional, also known as the Moonwatch. The function used in this video would work exactly the same on a Swatch Moonswatch for example.
The Best Beef Stew Ever - Flemish Belgian Carbonnade Flamande
Belgian Flemish Stew or Carbonnade Flamande is outrageously delicious. It's made with a combination of beef, malt beer, caramelized onions, garlic, sugar, vinegar, and seasoning. After being fried and pressure cooked, the taste of this beef and beer stew is something friends and family will talk about for ages. Serve it up with fries and a veggie side dish and everybody will be back for seconds. The stew is a crowd pleaser and, believe me, something you will make time after time.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:22 Preparing the beef
0:56 Frying the beef
1:31 Frying the bacon, onion, and garlic
2:20 Pouring in the beer
2:50 The rest of the ingredients into the pressure cooker
3:30 Setting the pressure cooker
3:53 Making the fries
4:05 The outcome
5:03 Taste test
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