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National Dish of Belgium – Carbonnades Flamandes - National Dishes of the World

National Dish of Belgium – Carbonnades Flamandes

June 9, 2017  Nationalfoody Avatar
National Dish of Belgium – Carbonnades Flamandes


beef (diced) 3 lbs.
slices bacon (diced) 4
pint beer 1
medium onions (sliced) 3
cloves garlic (crushed) 3
flour 3 tbsp.
bay leaves 2
olive oil 2 tbsp.
beef broth 1 ½ cups
sprigs thyme 4
parsley (chopped) 1 cup
whole grain mustard 1 tbsp.
brown sugar 1 tbsp.
Salt to taste
Pepper to taste

More than 1000 varieties of beer are produced in Belgium and as it is a plentiful commodity, it is used in Belgian cuisines such as Carbonnades Flamandes which is a famous Belgian beef and beer stew.

Directions for Preparing Carbonnades Flamandes

  1. Create a marinade for the beef by combining the beer, garlic, bay leaves, and a pinch of salt in a large bowl.
  2. Marinate the beef for at least two hours.
  3. Remove the beef from the liquid and pat dry with paper towels.
  4. Keep the marinade to add to the stew.
  5. Add the olive oil to a large Dutch oven pot.
  6. When the oil is hot, add the beef.
  7. Cook until the beef is golden brown.
  8. Remove the beef from the pot with a slotted spoon and set it aside.
  9. Retain the oil in the Dutch oven pot and fry the bacon until crisp.
  10. Remove the cooked bacon and set it aside.
  11. In the same pot, add the sliced onions and a pinch of salt.
  12. Allow the onions to caramelize before adding the flour.
  13. After adding the flour, stir to coat the onions.
  14. When the flour is cooked, pour in the beef broth.
  15. Add the beef marinade to the pot and stir in the fried bacon and the sprigs of thyme.
  16. Add the beef to the stew and give it a stir.
  17. Place the lid on the pot, reduce the heat and let the stew simmer for about an hour and thirty (1:30) minutes.
  18. Add the brown sugar, mustard, and pepper to the stew and cook for an additional thirty (0:30) minutes.
  19. Turn off the heat when the meat is tender.
  20. Sprinkle the chopped parsley over the stew.
  21. Plate and serve with fries, mashed potato, or buttered vegetables.

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