Carbonnade Flamande, also known as Flemish Braised Short Rib Stew, is a quintessential Belgian dish that embodies the heart and soul of traditional Flemish cuisine. This hearty stew is renowned for its rich and complex flavors, achieved by slow-cooking beef short ribs in a dark beer broth. The beer, typically a Belgian ale, imparts a unique depth and tanginess to the stew, while onions, thyme, and bay leaves add aromatic undertones. A touch of brown sugar and a hint of mustard are often included to balance the acidity and add a subtle sweetness and sharpness, enhancing the overall flavor profile.
This dish is a celebration of simplicity and quality, relying on the slow melding of flavors to achieve its distinctive taste. Often enjoyed during the colder months, Carbonnade Flamande offers comfort and warmth with every bite. It is traditionally served with a side of Belgian fries or mashed potatoes, making it a filling and satisfying meal. Whether you’re a connoisseur of Belgian cuisine or a newcomer eager to explore rich culinary traditions, Carbonnade Flamande is a timeless classic that promises a delightful and savory experience.
What Makes This Flemish Stew Special?
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There are a few keys to crafting a stellar Carbonnade Flamande:
Selecting the Beef
For maximum tenderness, you want to choose a cut of beef with good marbling. Options like chuck roast or beef short ribs work very well, as they become succulent and fork-tender during long, slow braising. The fat keeps the meat moist and lends rich depth of flavor. Lean cuts end up dry and stringy.
Browning the Meat
It’s important to sear the beef before braising to develop that crusty brown exterior via the Maillard reaction. This caramelization of natural sugars and amino acids adds a wonderful complexity and savory depth to the final dish.
Braising in Beer
The Belgian beer provides subtle malty sweetness, while also tenderizing the meat during gently simmering. Traditionally, a Belgian Dubbel or Flanders Red Ale would be used to braise the Carbonnade. The brew’s acetic acid works to break down the beef’s collagen.
Recipe for Classic Carbonnade Flamande
Prep Time: 20 Minutes
Ingredients:
- 3 pounds beef short ribs or chuck roast, cut into 2-inch cubes
- 3 tablespoons butter
- 2 onions, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 12 ounces Belgian Dubbel or Flanders Red Ale
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Pat the beef cubes dry and season generously with salt and pepper.
- Melt 1 tbsp butter in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the meat well on all sides, about 8 minutes per batch. Transfer browned beef to a plate.
- Reduce heat to medium and melt another 1 tbsp butter. Add the onions and cook for 5 minutes until translucent. Add garlic and cook for 1 minute more.
- Make a slurry by mixing the flour and tomato paste with 1/4 cup beer in a small bowl. Add to pot and stir well to coat onions.
- Pour in the broth, scraping any browned bits from the bottom of the pan. Add thyme, bay leaves, and remaining beer.
- Nestle the seared beef pieces back into the liquid. They should be mostly submerged. Increase heat to high and bring to a boil.
- Reduce heat to low, cover pot with lid slightly askew. Simmer gently for 2-3 hours until beef is fall-apart tender. Skim any fat from the surface halfway through.
- Remove bay leaves. Taste and adjust seasonings as needed. Serve stew over mashed potatoes garnished with parsley.
This classic preparation uses chuck roast for supreme tenderness after the long braise. Flanders Red Ale lends a subtle fruity tartness that complements the rich meaty flavors. The stew keeps well refrigerated for later reheating too.
Variations and Substitutions
While traditional Carbonnade Flamande is made with beef braised in Belgian ale, there are many possibilities for customizing the stew to suit your tastes or dietary needs:
- Meat: Try a fattier cut like oxtail or veal shanks for even more luscious texture. Pork shoulder also works well.
- Vegetables: Add carrots, mushrooms, celery or pearl onions during braising for extra complexity.
- Ale: Use a malty brown ale or porter in place of the Belgian specialty brews. For non-alcoholic, replace with beef or mushroom broth.
- Thickeners: Omit the flour and thicken the stew juices with a roux or beurre manié instead for a gluten-free option.
- Herbs & Spices: Customize the flavor profile with herbs like rosemary, savory, marjoram. Spice it up with mustard, ginger, clove, allspice.
The possibilities are endless with this flexible braise! Tweak and experiment to make it your own.
Pairings for Carbonnade Flamande
Belgian Carbonnade deserves an equally hearty beer, starch and vegetable accompaniment to complete the meal. Here are some suggested pairings:
- Starch: Creamy mashed potatoes, buttered egg noodles, steamed rice, or crispy frites are perfect for soaking up the luscious gravy.
- Vegetables: Braised or glazed carrots, roasted Brussels sprouts and sautéed spinach help balance the rich stew.
- Bread: Crusty bread, biscuits or spaetzle are ideal for dunking in the savory juices.
- Beer: Match the stew with a malty, slightly sweet Belgian Dubbel or Tripel. Or try an Irish stout like Guinness.
For an alcohol-free option, brew a pot of bold, full-bodied black tea to enjoy alongside the Carbonnade. The tannins and maltiness pair nicely with the meaty gravy. A tart lemon-raspberry spritzer also helps cut through the dish’s richness.
Making the Most of Leftovers
Like many braised dishes, Carbonnade Flamande tastes even better the next day once the flavors have had time to further develop. Refrigerate leftover stew for up 3-5 days. The fat will rise and congeal on the surface – simply skim it off before reheating.
To reheat, place stew in a pot with a bit of beef broth or water to prevent drying out. Simmer gently on the stove until heated through. Or portion into oven-safe dishes, cover with foil and bake at 350°F until hot.
Transform your leftovers into something new! Here are some delicious options:
- Belgian beef stew pie – Top stew with biscuit dough or mashed potatoes and bake.
- Carbonnade panini – Fill a sandwich with stew meat and toasted bread.
- Beef and barley soup – Shred the meat and simmer with veggies and pearl barley.
- Beef tacos or nachos – Shred or dice the beef and use as a filling for Tex-Mex dishes.
With a little creativity, no remnant of this Belgian specialty need go to waste!
A Comforting, Flavorful Culinary Tradition
Carbonnade Flamande is the epitome of Belgian comfort food, pairing melt-in-your-mouth beef with the sweet, malty notes of ale. When braised to tender perfection and ladled over buttery mashed potatoes, this Flemish stew satisfies on every level. Shared with loved ones, Carbonnade Flamande conjures up feelings of warmth, nostalgia, and savory decadence. This Belgian classic is truly a beefy treat for any occasion.
Ingredients
- 2-3 lbs Beef Short Ribs: Bone-in preferred, cut into 2-inch pieces
- 1 tsp Neutral Oil: Canola, vegetable, or avocado oil work well
- 1 medium Onion: Sliced into half-moons
- 1 large Carrot: Peeled and chopped into 1-inch pieces
- 1 stalk Celery: Chopped into 1-inch pieces
- 4 cloves Garlic: Minced
- 1 sprig Thyme: Fresh thyme preferred
- 1 cup Beef Broth: Low-sodium recommended
- 1 bottle (12 oz) Brown Beer: Belgian dark ale (like Duvel or Chimay) is traditional
- 2-3 tablespoons All-Purpose Flour: For dredging the beef
- 2-3 tablespoons Dijon Mustard: To taste
- 2-3 Bay Leaves: Add depth of flavor
- 1 tablespoon Brown Sugar or Molasses: For a touch of sweetness
- 1 cup Pearl Onions: Adds a milder onion flavor
- Chopped Fresh Parsley: For garnish
Instructions
- Prep the Meat: Preheat your oven to 275°F (135°C). Trim any excess fat and silver skin from the short ribs (if necessary). Season generously with salt and pepper on all sides.
- Sear the Short Ribs: Heat oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches, ensuring they don't overcrowd the pan. Sear until nicely browned on all sides. Remove the browned short ribs to a plate.
- Sauté the Aromatics: Add the sliced onions to the Dutch oven and cook until softened and caramelized (about 10-15 minutes). Scrape up any browned bits stuck to the bottom of the pot for added flavor.
- Add Vegetables and Liquids: Add the chopped carrots, celery, and garlic cloves to the pot and cook for a few minutes until fragrant. Pour in the beef broth, dark beer, apple cider, apple cider vinegar, soy sauce, and Worcestershire sauce. Stir to combine.
- Return the Short Ribs: Nestle the seared short ribs back into the liquid (it's okay if some pieces aren't fully submerged).
- Braise in the Oven: Cover the Dutch oven and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is very tender and easily pierced with a fork.
- Separate Meat and Strain: Carefully remove the short ribs from the pot with tongs. Try to keep the bones in place for presentation, but they may fall off due to the tenderness. Strain the braising liquid into a separate saucepan, discarding the vegetables and herbs.
- Reduce the Sauce: Skim any excess fat from the surface of the strained liquid. Increase the heat to medium-high and simmer the liquid in a shallow saucepan until it reduces to a thick, sticky sauce that coats the back of a spoon (approximately 1-2 hours).
Notes
- Fat Skimming Tip: If serving on the same day, you can quickly skim fat from the braising liquid by swirling ice cubes. The fat will solidify around the ice and easily lift out as the ice melts.
- Leftovers: Allow the stew to cool completely before refrigerating. The fat will solidify on top for easier removal. Reheat gently to prevent the sauce from reducing further. Carbonnade Flamande will last up to 3 days in the fridge.
- Adjustments:
- For a thicker sauce, consider dredging the short ribs in flour before searing.
- Substitute different cuts of beef like chuck roast or brisket (adjust cooking time based on tenderness).
- Explore variations with other types of vinegar or mustard.
Nutrition Facts
Carbonnade Flamande (Flemish Braised Short Rib Stew)
Serves:
Amount Per Serving: | ||
---|---|---|
Calories | 400-500 | |
% Daily Value* | ||
Total Fat 20-30g | 30.8% | |
Saturated Fat 10-15g | 50% | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium 700-1000mg | 29.2% | |
Total Carbohydrate 20-30g | 6.7% | |
Dietary Fiber 2-3g | 8% | |
Sugars 8-10g | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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