Carbonades Flamande is a favourite in Flemish regions of Belgium, made with their local dark abbey-style beers such as Leffe Brune or Brugse Zot Dubbel. Most will prefer to use onions in the recipe, but I used leek in mine to change it up a little bit as I have a family member who is intolerant to onion. It makes for a slightly different but welcome texture. As with all stews, it takes patience to cook, but is well worth it for the end result.
Preparation Time 30 minutes
Cooking Time 2 hours
- Preheat the oven to 180°C / 350°F / Gas Mark 4
- Mix the
flour, salt and pepper together in a bowl, then dip the diced beef into the mixture ensuring it is well coated
- Take a large ovenproof pan and melt the butter and oil together over a medium heat
- Add the beef and brown all round. It may be easier to split this into small batches. Removed the beef from the pan and set aside of the time being
- Add the leek/onion and the diced bacon to the pan and cook through until it starts to brown
- Add the beef back to the pan along with the herbs, beer and beef stock. Stir gently and scrape up anything stuck to the bottom of the pan
- Add the cider vinegar and sugar and stir gently.
- Put a lid on the pan and place in the oven to cook for approximately 1 hour 45 minutes.
- Check the consistency of the stew and if it is still a thin liquid, add approx 4tsp of beef gravy granules and stir. Return to the oven for another 15 minutes.
- Serve with roasted root vegetables & rustic bread