How to Make Belgian Beef Stew Recipe

Carbonnade Flammade may Remind You of Beef Bourguignon

© Larry Ervin

Aug 30, 2008

Stews are a budget bonus because they call for less expensive cuts of meat. Markets will usually have packages marked stewing beef but compare prices. While those will serve in this recipe, a chuck roast or other cut may be both a better buy and you can bone and cube it to suit yourself.

These cuts are less expensive not because they are less flavorful. Au contraire, but they are tougher than the expensive cuts and need long slow cooking to break down the connective tissue. Stew is the delicious answer.

It may be possible to oversimplify the subtelties of Carbonnade Flammade as a Belgian beer version of Beef Bourguignon. The reasons for the similarity go much deeper.

Beginning in the middle ages, the Dukes of Burgundy extended their dominion up across the "low countries," including what is now Belgium, Luxembourg and most of the Netherlands. Rather than a single capitol for the duchy, Phillip the Good preferred to move it around, often holding court in Bruges.

The traveller should not be surprised, then, to hear French spoken in the southern half of Belgium, roughly from Brussels south and east. The French culinary styles also dominate the region's menus.

Carbonnade Flammade

You will need: a large skillet with a lid.

• 1 Tbsp Butter
• 1/4 cup thinly sliced onions
• 2 pounds Boneless Beef Chuck, cut into 1 1/2-inch cubes, rolled in seasoned flour
• another Tbsp Butter
• 1 cup dark beer, preferably Belgian
• 1 clove garlic, smashed and peeled
• 1/2 tsp sugar
• 1/2 tsp vinegar (optional)

1. In a large skillet over medium heat, lightly sautee the onions in butter. Set aside in a small bowl.
2. Add the second tablespoon of butter to the pan, increase the flame to medium high and brown the floured beef cubes. You may need to do this in batches for even browning. Drain the excess fat.
3. Meanwhile, in a small saucepan over medium-high heat, bring the beer to a boil and add the garlic and sugar.
4. Return the beef and onion mixture to the skillet. Pour the beer mixture over all. Cover and simmer until the beef is very tender, about 2 to 2 1/2 hours.
5. To serve, strain the pan sauce and add the vinegar, if using. Taste and adjust the seasoning if necessary. Serve the sauce on the side.

To Drink: Beef stew normally cries out for a hearty red wine. While that would work here, too, the same good dark beer you cooked with is recommended.

This is a good general rule when cooking with wine, beer or other spirits. Always select one that you would be happy drinking. Don't use "cooking wine" or "cooking Sherry." They don't save you any money and these are almost always the lowest grade of wines with salt added so that the servants weren't tempted to drink it.

For comparison, see the recipe for Beef Bourguignon.

Belgians are as passionate about their beers as the French are their wines. Note one of the photos shows a Belgian beer named for the Duchess of Burgundy! Check out his article for more about Belgian Beer Styles.

If this whets your appetite for hearty soups and stews, check out these recipes, ,including:

• Cowboy Chili with Steak
• Lentil - Spinach Soup
• Red Bean and Andouille Sausage Soup
• African Chicken and Peanut Soup
• Cheddar and Ale Soup
• Hoppin' John Chili with Black-Eyed Peas
• Pumpkin Apple Soup
• Broccoli and Toasted Hazelnut Soup au Gratin
• Bavarian Pilsner-Onion Soup
• Oregon Sharp Cheddar and Ale Soup
• Cioppino to Die For
• Turkey Minestra (from leftover roast turkey)
• Cream of Chicken with Wild Mushrooms (from leftover cooked chicken)

Belgian Beer

Belgian Duchess of Burgundy Beer

Belgian Moeder Overste Beer

Garlic

Stew Round, Rump or other Cuts

Print Article

View All Articles

How to subscribe to feeds