Carbonnade Flamande recipe

Name: Carbonnade Flamande recipe
Prep time: 30 min
Cook time: 2 h 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 kg beef stew cubes, well sponged; 3 tablespoons flour; Olive oil; 250g diced pancetta; 2 carrots, diced; 1 leek, thinly sliced; 1 red onion, cut in half and finely sliced; 2 large garlic cloves, finely chopped; 500ml sour brown beer Oud Bruin by Les Trois Mousquetaires microbrewery; 2 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon tomato paste; 5 fresh thyme sprigs; 3 cloves; 2 bay leaves; 2 pinches cinnamon; 2 pinches nutmeg; About 1 cup beef broth; Salt and pepper from the mill

Preparation 30 min
Cooking 2 h 15 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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This Carbonnade Flamande is really good. The proof, it has been tested and approved by two French friends who are from the Pas-de-Calais! The recipe and the styling was created in collaboration with the 2018-2019 graduating students of the ITHQ during a photo internship at my studio. Success and comfort assured.

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Ingredients

1 kg beef stew cubes, well sponged
3 tablespoons flour
Olive oil
250g diced pancetta
2 carrots, diced
1 leek, thinly sliced
1 red onion, cut in half and finely sliced
2 large garlic cloves, finely chopped
500ml sour brown beer Oud Bruin by Les Trois Mousquetaires microbrewery
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
5 fresh thyme sprigs
3 cloves
2 bay leaves
2 pinches cinnamon
2 pinches nutmeg
About 1 cup beef broth
Salt and pepper from the mill

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Preparation

In a large bowl, place beef stew cubes, add the flour and salt and pepper generously. Mix to coat the meat and remove the excess flour.
In a large saucepan over medium-high heat, add a dash of olive oil and brown the meat, 2 to 3 minutes per side to colour well, a small amount at a time. Add oil as needed. Reserve the meat on a plate.
Add the pancetta and cook for 7 to 8 minutes, stirring. Reserve with the beef.
Add the carrots, leek, onion and garlic and season with salt and pepper generously. Stir for 7 to 8 minutes to soften the vegetables.
Pour the beer and scrape the bottom to get all the flavours.
Add the rest of the ingredients and add enough beef broth so that there is liquid at 3/4 of the meat. Season with salt and pepper and mix well. Bring to a boil, reduce to low heat and cover. Simmer for 1h45 min to 2h or until the beef flakes easily with a fork. Stir from time to time !

Our sommeliers suggest

Newton Johnson Félicité Pinot Noir 2016

Believe me my friends that this Pinot won't disappoint you. We love its wild flowers notes for harmony with the meat and spices. We love his little touch of bitterness that leaves us a fresh mouth. And what about its light woody final that confers to this little nectar, without weighing down. We do love it ! See the product

Oud Bruin, Les Trois Mousquetaires, 7.8%

Belgian-inspired, this dark beer is aged in oak barrels with a flora of acidifying bacteria, then mixed with a young beer. One sip for the dish and one for the chef! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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