Carbonnades Flamandes

This traditional Belgian beef stew, made with beer, is an extremely popular dish. Sometimes made with wild game, like boar, it's almost always made with a rich, dark beer. 

I seriously considered buying boar, which is readily available at local meat markets like Roma, but I needed to be extra gentle with our budget this week due to unforeseen expenses related to a sick cat...  =^..^=  (By the way, if you think boar is adventurous, you should see what this stew is made with! Trust me, even I won't go there.)

The beer I wanted to use, called Delerium Nocturum, is corked like champagne and sold in a ceramic bottle with a pink elephant on its label. It's definitely a dark beer but costs $12.99 per bottle and I'd need two for this recipe. Since that totaled more than the rest of the ingredients combined, I went for the store's next best option: a medium, golden "blonde" brew called Leffe with a more agreeable price of $1.99 per bottle - not quite as dark but with some bitterness, despite the bottle's description, and way more budget friendly.

The smell as this stew blipped away on our stovetop was maddening - it smelled so good. Thankfully, the end result was just as satisfying. Hearty, rich, thick, it's truly scrumptious. That bit of vinegar that's added at the end has a marvelous effect, with just the tiniest bite. Plus, a blustery, wintry chill descended upon the northeast again today, so this meal is perfectly timed. 

Carbonnades Flamandes is extremely easy to make and absolutely delicious. I highly recommend it. Here's how I made it:

Oil

3 lbs bottom round beef roast, trimmed and cut into cubes

3 slices peppered bacon

6 onions, thinly sliced

1 cup unsalted beef broth

2 cups (1 pint) Belgian beer

2 tsp turbinado sugar

2 tsp thyme

1 bay leaf

Salt and freshly cracked black pepper, to taste

3 Tbsp cider vinegar mixed with 1/2 tsp dried tarragon

2 Tbsp cornstarch

6-8 boiled red-skinned potatoes, cut into quarters or halves (depending on size)

Heat the oil over high heat in a large pot. Sear the beef on all asides, in batches if necessary, and remove from the pan. Reduce the heat slightly, add the bacon and onions and sauté till the onions begin to soften. Then, add the broth to deglaze the pan. Follow with the beer, sugar, thyme, bay, salt and pepper. 

Mix well and return the beef to the pan. Reduce the heat to low, cover and simmer for 90 minutes, till the meat is tender. If the liquid reduces too much, add more broth or beer as needed.

When the meat is ready, skim any excess fat that may have collected on top and adjust the seasonings, if necessary. Whisk together the vinegar and cornstarch and pour it into the stew. Raise the heat slightly, uncover and boil gently for another 15 minutes till thickened. Serve it over the potatoes.