Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, belgian beef stew with beer. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Flemish Beef and Beer Stew (Carbonnade) Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer.

Belgian Beef Stew With Beer is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Belgian Beef Stew With Beer is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have belgian beef stew with beer using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Belgian Beef Stew With Beer:

1. Prepare 1 kg Beef stew meat
2. Get 10 grams Butter
3. Get 2 large onions
4. Take 1 pints Dark beer, preferably dark Trappist beer
5. Make ready 2 tbsp Syrup of Liege
6. Prepare 1 bunch Fresh thyme
7. Prepare 1 Clove
8. Take 2 Leafs of laurels
9. Make ready 1 slice Brown bread
10. Prepare 2 tbsp Mustard
11. Take 1 dash Vinegar
12. Make ready 1 Pepper
13. Make ready 1 Salt

Carbonade Flamande is a Belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef. Served with thick cut fries or boiled potatoes, this stew is the perfect recipe for winter comfort food. Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat. Stew meat is dredged in flour, browned in butter, and then simmered in a broth flavored with brown beer, fresh thyme, and bay leaves.

Steps to make Belgian Beef Stew With Beer:

1. Peal the onions and cut them in pieces. Don't cut them too small …
2. Heat a big pot and melt the butter. Stew the onions on a medium fire. Make sure the onions don't become brown
3. Heat a pan on a medium fire and melt a knob of butter
4. Scorch the meat in the pan until it has a golden brown color. Season the meat with pepper and salt.
5. put the meat in the pot with the onions and stir them
6. Keep the pan where u cooked the meat hot and pour the beer in it. Stir the baked leftovers while we wait till the beer is boiling (deglazing)
7. When the beer boils, pour it in the pot with meat and onions
8. Tie the laurels and thyme with a rope and let it stew in the pot
9. Add the clove and syrup of liege
10. Spread a lot of mustard on the slice of dark bread. Put the slice in the pot, with the mustard-side down
11. Leave the stew simmer for 1h30 minutes to 3 hours on a low heat. Don't put the lid on the pot. Stir from time to time
12. When the sauce has the required density, u can put the lid on the pot
13. Don't forget to add pepper and salt to taste

This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans. The key to this mushroom and carrot packed Belgian stew is the beer, which adds an element of depth you just can't get with broth or water. One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories.

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