How To make Flemish Carbonades
2 lb TO 3 lbs. boneless chuck;
- cut into 1-inch cubes 1/2 c Flour
1/4 c Butter or margarine
1 Onion; sliced
1 ts Salt
1/4 ts Pepper
1 Clove garlic; minced
2 c Beer
1/4 c Flour
Coat beef with 1/2 cup flour. In large skillet or slow-cooking pot with browning unit, brown meat in melted butter. Drain off excess fat. In slow-cooking pot, combine meat with onion, salt, pepper, garlic, and beer. Cover and cook on low for 5 to 7 hours or until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture; cook on high for 20 to 30 minutes.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2
typed and posted by teri Chesser 5/97
-----
How To make Flemish Carbonades's Videos
Scottish Beef Stew | My Favourite Scottish Recipe EVER! | Perfect For Burns Night
Fall apart beef cooked in the oven or the slow cooker – this Scottish beef stew is my favourite Scottish recipe and perfect recipe for Burns night – or any other night!
Free printable recipe here:
Ingredients:
2 tbsp vegetable oil
1 kg (2.2lb) Aberdeen Angus braising/stewing beef chopped into bite-size chunks
2 tbsp plain all purpose flour mixed with 1/4 tsp each of salt and pepper
2 large onions peeled and chopped
3 cloves garlic peeled and crushed
2 tbsp red currant jelly or cranberry sauce
500 ml (2 cups + 1 tbsp) red wine
2 large carrots peeled and chopped
2 medium potatoes peeled and chopped
1/2 small swede peeled and chopped
700 ml (3 cups minus 1 tbsp) beef stock water plus 2 stock cubes is fine
2 tbsp tomato puree
1 tbsp Worcestershire sauce
3 bay leaves
2 tsp dark brown sugar
1/2 tsp salt
1/2 tsp crushed black pepper
To Serve:
Fresh parsley and thyme
Chunks of fresh bread
#Scotland #Recipe #SlowCooked
FLEMISH CARBONADE
Flemish carbonade, served with fries and salad and it can served with pasta too, watch my full recipe stay #withme
#Staysafe
how to make flemish beef stew ( ibie's homemade recipe )
The Best Beef Stew I have eaten | The famous and traditional Flemish Stoofvlees
Do you want to learn how to make a delicious meat stew that melts in your mouth? Using simple ingredients, but with a lot of flavor?
Then watch this video until the end to see how to make this traditional Flemish recipe, which is very famous and successful in many snackbars and restaurants in Belgium and in the Netherlands!
I will also show you a faster cooking method, that shortens the cooking time and still preserves the flavors.
This famous meat stew is called stoofvlees
Stoofvlees is a typical Flemish dish, a term used to refer to the Flanders region, which comprises what is now northern Belgium and parts of the Netherlands and France. It is one of the most traditional recipes in this region, being easily found in most snack bars and in several restaurants in Belgium and Holland.
#stoofvlees #beefstew
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
????I'm on Instagram
????Support the Channel on Patreon!
????I have Merch!
????What I Use (Amazon Store)
Music:
______________________
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
Trappist Beer stew / vlaamse Stoofvlees Carbonade/ Belgian Chef with a French accent/ How to
Another lockdown cooking video!
This time the favorite stew of every belgian!
Made with trappist... but you can make it with some other beers, for preference a brown beer!
Add me on facebook and instagram
#belgianchefwithafrenchaccent
Beer Lanterne from :
Recipe:
What you need?
Beer (trappist)
Beef meat for stew (i used the shank, because the bone gives more flavor)
Onion
Flower
Bread
Mustard
(You can add carrots)
Thym
Bay leafs
Cloves
Some water (if you don’t have enough beer, but then you need to add some stock cubes) (or use stock : preferences veal stock)
Roux or maizena for thicken the sauce
Step by step:
1/ cut the meat in cubes, as well the onions. Prepare your beer and spices
2/ on a high fire heat up your butter, add your meat and seal it till brown, add your onions. Once the onions are transparent, add some flower.
3/ add the beer (and,or stock), add your spices and a covered slice or 2 of bread with mustard. (That’s to thicken the sauce)
4/ simmer on low fire for 3 hours.
5/ for preference leave it 1 night in fridge or somewhere cool. It makes the stew better in flavor
6/ heat up (if you want to use carrots, add some carrots and let it boil for 20 minutes.) Thicken the sauce with roux or maïzena
7/ serve with fries or potatoes.