Carbonnade flamande

Name: Carbonnade flamande
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 kg (2.2 lb) beef cubes, patted dry; 3 tbsp (45 ml) flour; Olive oil, for cooking; 250 g (½ lb) pancetta, diced; 2 carrots, diced; 1 leek, thinly sliced; 1 red onion, halved then thinly sliced; 2 large garlic cloves, finely chopped; 500 ml (2 cups) sour brown ale, Oud Bruin style; 2 tbsp (30 ml) balsamic vinegar; 1 tbsp (15 ml) brown sugar; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) tomato paste; 5 sprigs fresh thyme; 3 whole cloves; 2 bay leaves; 2 pinches cinnamon; 2 pinches nutmeg; About 1 cup (250 ml) beef broth; Salt and freshly ground pepper

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

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Ingredients

1 kg (2.2 lb) beef cubes, patted dry
3 tbsp (45 ml) flour
Olive oil, for cooking
250 g (½ lb) pancetta, diced
2 carrots, diced
1 leek, thinly sliced
1 red onion, halved then thinly sliced
2 large garlic cloves, finely chopped
500 ml (2 cups) sour brown ale, Oud Bruin style
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) tomato paste
5 sprigs fresh thyme
3 whole cloves
2 bay leaves
2 pinches cinnamon
2 pinches nutmeg
About 1 cup (250 ml) beef broth
Salt and freshly ground pepper

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Preparation

In a large bowl, add the beef cubes and the flour, then season generously with salt and pepper. Toss to coat the meat well, then shake off the excess flour.
In a large Dutch oven over medium-high heat, pour in a generous drizzle of olive oil and brown the meat 2 to 3 minutes per side to colour it well, working in small batches. Add more oil as needed. Set the meat aside on a plate.
Add the pancetta and cook 7 to 8 minutes, stirring. Set aside with the beef.
Add the carrots, leek, onion and garlic, then season generously with salt and pepper. Cook, stirring, for 7 to 8 minutes to soften the vegetables.
Pour in the beer and scrape the bottom of the pot to lift all the flavour.
Return the meat and pancetta to the pot, add the remaining ingredients, then pour in enough beef broth for the liquid to reach three quarters of the way up the meat. Season, stir well. Bring to a boil, reduce to low heat and cover. Simmer 1 hour 45 minutes to 2 hours, or until the beef falls apart easily with a fork. Stir from time to time.