Beef Stew in Beer: Carbonnade Flamande by Chef Vivien

Cut bacon into lardons and fry gently to release fat.

Slice onions and prepare to fry them after removing bacon.

Marinate beef with onions, herbs, spices, and beer for 24-48 hours if desired.

Fry beef in bacon fat and butter until browned on all sides.

Remove beef and fry onions in the same pan, adding a bit of salt to release water.

Add thyme, rosemary, and bay leaves to the onions.

Add minced garlic and fry for 5-6 minutes.

Add brown sugar to the onions for caramelization.

Return beef and bacon to the pan and add dark beer until meat is covered.

Add Dijon mustard on top of bread and place it in the pot.

Season with black pepper and bring to a boil.

Reduce heat and cover, cooking for at least 2 hours, checking reduction of sauce.

After cooking, separate solid parts from liquid and blend some of the sauce with bread to thicken it.

Return blended sauce to the pot and mix well.

Equipment Needed

Allergens