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.
Belgian Beef Carbonnade | Recipe | Induction Cooking | ASKO
An easy and delicious beef stew recipe from Belgium combining beer, vinegar and mustard for amazing flavour. Known in Flemish as Carbonnade Flamande, it's a Belgian classic!
Recipe Beef carbonade (Flemish beer and beef casserole)
Recipe - Beef carbonade (Flemish beer and beef casserole)
INGREDIENTS:
●4 onions, thinly sliced
●3 tablespoons olive oil
●1 1/2kg gravy beef (trim fat and cube)
●3 tablespoons flour
●salt and fresh ground black pepper, to taste
●345ml bottle beer (James Squire Amber Ale)
●2 cups beef stock
●bay leaves and thyme sprigs
●mashed potatoes, bitter salad greens and Amber Ale, to serve
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
Belgian Beef Stew! (Flemish Carbonnade)
Make this for dinner tonight, it's delish! Belgian Beef Stew!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Recipe:
Brown 1/2 lb. bacon cut in 1 inch pieces in a Dutch
Oven and then remove the bacon and leave the grease.
Cut up 2 lbs. of Top Round steak into 2 inch pieces,
dredge them in 1 1/2 cups of flour seasoned with
1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder
1/2 tsp. onion powder, and 1 tsp. paprika.
Brown them good in the bacon grease and remove and set aside.
Add 1/4 stick butter to the pot and add 3 big onions sliced.
Soften. Then add 1/2 bottle of Belgian Ale, and put the meat
back in then season with 1/2 tsp. salt and 1 tsp. pepper, 1/2 tsp. thyme, 1 tsp. parsley, a few tarragon leaves, and 2 bay leaves.
Cover with slices of ginger bread, 1/2 cup Dijon mustard,
1 tsp. apple cider vinegar and the bacon you cooked.
Simmer for 1 hour then add 1 cup of carrots.
Simmer for 1 more hour and add 1 and 1/2 cups
mushrooms and simmer for 30 more minutes.
If beef is not super tender add 30 more minutes.
Serve on a bed of rice and along side some small
boiled potatoes.
P.S. I really think you can use any dark beer!
Enjoy!
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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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