Belgian Beef Stew With Beer. Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.

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One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable. We can cook Belgian Beef Stew With Beer using 13 components and 13 actions. Here is exactly how we cook.

Materials for making of Belgian Beef Stew With Beer

Instructions. 1 kg of Beef stew meat.
Guidelines. 10 grams of Butter.
Step by step. 2 large of onions.
Instructions. 1 pints of Dark beer, preferably dark Trappist beer.
Detaile. 2 tbsp of Syrup of Liege.
Detaile. 1 bunch of Fresh thyme.
Directions. 1 of Clove.
Directions. 2 of Leafs of laurels.
Step by step. 1 slice of Brown bread.
Guidelines. 2 tbsp of Mustard.
Instructions. 1 dash of Vinegar.
Detaile. 1 of Pepper.
Detaile. 1 of Salt.

Beer has long been an integral part of Belgian culture, so it's no surprise that many brews make their way into the country's cuisine. This traditional Belgian beef stew recipe will warm you from the inside out. Robust brown ale enhances the flavor of the meat and gives the dish an extra-delicious kick. Carbonade Flamande is a Belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef.

Step by step To Make Belgian Beef Stew With Beer

Peal the onions and cut them in pieces. Don't cut them too small ....
Heat a big pot and melt the butter. Stew the onions on a medium fire. Make sure the onions don't become brown.
Heat a pan on a medium fire and melt a knob of butter.
Scorch the meat in the pan until it has a golden brown color. Season the meat with pepper and salt..
put the meat in the pot with the onions and stir them.
Keep the pan where u cooked the meat hot and pour the beer in it. Stir the baked leftovers while we wait till the beer is boiling (deglazing).
When the beer boils, pour it in the pot with meat and onions.
Tie the laurels and thyme with a rope and let it stew in the pot.
Add the clove and syrup of liege.
Spread a lot of mustard on the slice of dark bread. Put the slice in the pot, with the mustard-side down.
Leave the stew simmer for 1h30 minutes to 3 hours on a low heat. Don't put the lid on the pot. Stir from time to time.
When the sauce has the required density, u can put the lid on the pot.
Don't forget to add pepper and salt to taste.

Served with thick cut fries or boiled potatoes, this stew is the perfect recipe for winter comfort food. (DISCLOSURE: This post is sponsored by the Certified Angus Beef ® brand. Carbonnade Flamande is a traditional Belgian sweet-sour beef stew, similar to the French Beef Bourguignon but cooked with beer instead of red. A traditional Belgian recipe: As dark beer is usually loaded with flavors, all further necessary ingredients for this exquisite dish are mainly beef and. Traditionally, Flemish beef stew is the only kind that uses beer in its preparation. This is the BEST beef stew recipe I've ever made!

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