Authentic Traditional Country Style Flemish Carbonade stew Carbonade flamande paysanne
Recipes in this Video
Flemish Carbonade, a traditional Belgian dish, hails from the Flanders region and is a comforting beef stew braised in beer. It reflects the region's rich brewing heritage and is often served with fries or bread. This hearty meal is a staple at family gatherings and festive occasions, showcasing the simple yet robust flavors of Belgian cuisine. Variations exist, with some using different types of beer or adding spices, and it has found a place in many homes beyond Belgium.
Ingredients
- ●beef
- ●onions
- ●carrots
- ●garlic
- ●beef broth
- ●beer
- ●bay leaves
- ●thyme
- ●mustard
- ●brown sugar
- ●salt
- ●black pepper
- ●butter
- ●flour
- ●parsley
Instructions
- 1Cut beef into chunks and season with salt and black pepper.
- 2Heat butter in a large pot over medium heat until melted.
- 3Add beef in batches and brown on all sides, about 5-7 minutes per batch.
- 4Remove beef and set aside; add onions and carrots to the pot.
- 5Sauté onions and carrots until softened, about 5 minutes.
- 6Stir in garlic and cook until fragrant, about 1 minute.
- 7Sprinkle flour over vegetables and stir to combine, cooking for 2 minutes.
- 8Return beef to the pot and add beer, scraping up any browned bits.
- 9Add beef broth, bay leaves, thyme, mustard, and brown sugar; stir to combine.
- 10Bring mixture to a simmer, then cover and reduce heat to low.
- 11Cook for 2-3 hours, until beef is tender and sauce has thickened.
- 12Remove bay leaves and adjust seasoning with salt and pepper as needed.
- 13Serve hot, garnished with parsley.
Ingredient Alternatives
beer
Cheaper: non-alcoholic beer
Non-alcoholic beer provides similar flavor without the alcohol.
beef
Healthier: chicken
Cheaper: pork
Chicken is leaner, while pork is often cheaper than beef.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier, while margarine is often less expensive.
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds flavor, while white sugar is a more economical option.
Techniques
Equipment
Also Known As
Ukrainian Stroganoff is a variation of the classic Russian dish, adapted with local ingredients and flavors.
Ingredients
- ●1 lb beef sirloin, thinly sliced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup mushrooms, sliced
- ●1 cup beef broth
- ●1 cup sour cream
- ●2 tbsp all-purpose flour
- ●2 tbsp olive oil
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Increase the heat to medium-high and add the sliced beef. Cook until browned on all sides.
- 4Add the sliced mushrooms and cook until they are tender.
- 5Sprinkle the flour over the beef and mushrooms, stirring to combine.
- 6Pour in the beef broth and bring to a simmer, stirring frequently.
- 7Reduce the heat to low and stir in the sour cream, paprika, salt, and black pepper.
- 8Simmer for an additional 5-10 minutes until the sauce thickens.
- 9Serve hot, garnished with fresh parsley over egg noodles or rice.
Equipment
Ingredients
- ●2 lbs beef chuck, cut into 1-inch cubes
- ●2 tbsp vegetable oil
- ●1 large onion, finely chopped
- ●4 cloves garlic, minced
- ●1-inch piece ginger, grated
- ●2 tbsp Madras curry powder
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp turmeric
- ●1/2 tsp cayenne pepper
- ●1 can (14 oz) coconut milk
- ●1 cup beef broth
- ●2 medium tomatoes, chopped
- ●1 tbsp tamarind paste
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4Add the beef cubes to the pot, browning them on all sides for about 5-7 minutes.
- 5Sprinkle in the Madras curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well to coat the beef in the spices.
- 6Pour in the coconut milk and beef broth, then add the chopped tomatoes and tamarind paste. Stir to combine.
- 7Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 8Let the curry simmer for about 1.5 to 2 hours, or until the beef is tender, stirring occasionally.
- 9Season with salt to taste before serving.
- 10Garnish with fresh cilantro and serve hot with rice or naan.
Equipment
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