belgium beef stew
Recipes
Beef
Belgium Beef Stew
Known as Carbonnade, this stew features beef slow-cooked in beer with onions and thyme. Rich, hearty, and perfect with crusty bread.
Ingredients
- 2 pounds beef stew meat, cut into 1 inch cubes
- 3/8 cup all-purpose flour 1/4 cup butter
- 4 onions, diced 1 2/3 cups water
- 1 sprig fresh thyme
- 2 bay leaves
- salt and ground black pepper to taste
- 1 (12 fluid ounce) can or bottle brown beer
- 1 slice bread
- 1 tablespoon prepared mustard
- 2 carrots, cut into 1 inch pieces
- 1 tablespoon white wine vinegar
- 2 tablespoons brown sugar
Directions
- Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
- Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
