Flemish Carbonnade Recipe
Slow Braised Beef & Belgian Beer Stew, Brown Sugar, Pommes Frites
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Searing the Beef
In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches and sear on all sides until browned. Remove and set aside.
- 3
- 4
Deglazing
Pour in the Belgian beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 5
Slow Braising
Return the beef to the pot, add beef broth, brown sugar, bay leaves, and thyme. Stir to combine. Cover and reduce heat to low. Let it simmer for 2-3 hours, or until the beef is tender.
- 6
Final Touches
Remove bay leaves. Adjust seasoning with salt and pepper as needed. Serve hot with pommes frites.
