- Preparation 30 min
- Cooking 2 h 15 min
- Servings 4
- Freezing Absolutely
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.
- 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
- 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 !