Carbonade flamande, beef carbonade flamande recipe, Belgium beef carbonade; recette traditionnelle 

beef

🥗Healthier: bison

💰Cheaper: pork

Bison is leaner, while pork is often less expensive.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor while white sugar is more economical.

Chop 1 kilogram of beef into large pieces.

Chop 1 kilogram of onions.

Boil 1 kilogram of sweet potatoes in a pot of hot water with a pinch of salt until soft.

In a large pot, heat 70 grams of butter and 70 milliliters of Greek olive oil, then add the chopped onions and sauté for 10 minutes until golden.

Add 3 cloves of crushed garlic to the onions and sauté for another 5 minutes.

Add 50 grams of brown sugar and 50 milliliters of vinegar to the onions and deglaze the pot.

Remove the onion mixture from the pot and set aside.

In the same pot, add 50 milliliters of Greek olive oil and 50 grams of butter, then add the beef and brown it on the outside.

Season the beef with salt and black pepper.

Once the beef has no blood, add the sautéed onions back to the pot.

Pour in 500 milliliters of Belgian beer and bring to a boil to evaporate the alcohol.

Add 500 milliliters of water and bring to a boil again.

Spread Dijon mustard on 3 slices of whole wheat bread and place them in the simmering pot.

Cover the pot and let it simmer for 2 to 3 hours, adding fresh thyme and 2 bay leaves after 1 hour.

Prepare the sweet potato puree by mashing the boiled sweet potatoes with 100 grams of butter and 100 milliliters of warm milk.

Serve the sweet potato puree topped with the carbonade.

Cooking Techniques

Equipment Needed

Spice Level: