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Name: Carbonade Flamande
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Belgium
Ingredients: 800 g beef chuck; 2 large onions; 30 g butter; 2 tbsp flour; 500 ml dark Belgian ale; 250 ml beef stock; 2 tbsp brown sugar; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 2 sprigs thyme; 1 bay leaf; to taste salt; to taste black pepper

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Belgium2 h 30 minServes 4già cucinato

Carbonade Flamande

Ingredienti13

beef chuck800 g
onions2 large
butter30 g
flour2 tbsp
dark Belgian ale500 ml
beef stock250 ml
brown sugar2 tbsp
Dijon mustard2 tbsp
apple cider vinegar1 tbsp
thyme2 sprigs
bay leaf1
saltto taste
black pepperto taste

carneverduralatticini e uovacerealialtrospezie e salse

Preparazione

Pat the beef dry, season with salt and pepper, then dust with flour.
In a heavy pot, melt butter over medium heat and brown the beef in batches; set aside.
Add the sliced onions and cook until softened and lightly caramelized.
Return the beef to the pot and stir in mustard, brown sugar, and vinegar.
Pour in the dark beer and beef stock, add thyme and bay leaf, then bring to a gentle simmer.
Cover and cook gently for 2–2½ hours until the meat is tender; adjust seasoning and serve.