Julia Child's Carbonnade à la Flamande (Belgian Beer Stew) | Jamie & Julia

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: beef broth

Non-alcoholic beer provides similar flavor without alcohol.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds a unique flavor, while white sugar is often cheaper.

Preheat the oven to 350 degrees Fahrenheit.

Slice 1.5 pounds of onions.

Cut 3 pounds of chuck beef into slices around 2 by 4 inches and half an inch thick.

Pat the beef dry with paper towels.

Heat 2-3 tablespoons of rendered pork fat or cooking oil until almost smoking.

Brown the beef in batches for a few minutes on each side, being careful not to crowd the pan.

Remove the beef and brown the onions in the same pan for about 10 minutes until lightly browned.

Season the onions with salt and pepper, then stir in mashed garlic cloves.

In a braising dish, arrange half of the browned beef, season lightly with salt and pepper, and spread half of the onions over it.

Repeat with the remaining beef and onions.

Heat 236 milliliters of beef stock in the same frying pan, scraping up the cooking juices, and pour it over the beef.

Add enough Belgian brown ale to barely cover the meat, about 1 pint.

Stir in 1 tablespoon of brown sugar, add 1 bay leaf, 6 parsley sprigs, and 1/4 teaspoon of thyme.

Bring to a simmer, cover, and place in the preheated oven for 2.5 hours.

After cooking, skim the fat from the surface and drain the cooking liquid into a saucepan.

Mix 3/4 ounce of corn flour with some of the cooking liquid and add it back to the saucepan.

Simmer the sauce for a few minutes to thicken, then pour it back over the meat and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level: