Back to Recipe Menu

Carbonnade Flamande

Method

  • Marinate the beef in 400 ml beer with the garlic and 2 bay leaves in the refrigerator overnight.
  • The next day, drain the beef and set the liquid aside.
  • Then heat a thin layer of oil in a large heavy-bottomed pot and seal the beef all over in 2-3 lots. Remove and set aside.
  • Pour off any excess oil from the pot and gently saute the pancetta, onions, carrots and leeks until softish, stirring now and again.
  • Add the remaining bay leaves with the thyme and flour. Mix really well and cook gently for a few minutes.
  • Then add the reserved beef marinade with about 300 ml more beer, the tomatoes, seasonings and stock to just cover. Cover and bring to the boil.
  • Turn the heat down and very gently simmer for about 2 hours until the meat is very tender, adding more stock if needed.
  • Serve with steamed rice or your favourite simple potato dish.

Ingredients

  • 1½ kg stewing beef, well trimmed & cubed
  • 700 ml Belgian dark beer (eg. Chimay)
  • 3 garlic cloves, crushed
  • 5 bay leaves
  • olive oil
  • 6-8 slices pancetta, finely chopped
  • 2 onions, finely chopped
  • 2 medium carrots, finely sliced
  • 2 large leeks, finely sliced
  • 3-4 fresh thyme sprigs
  • 1/3 cup plain flour
  • 2 cans diced tomatoes
  • sea salt & freshly ground pepper
  • 3 cups beef stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm