Carbonade Flamande

Flemish Carbonnade is a traditional dish from Belgium but let me suggest a version with an Italian twist. Here are the ingredients and the method for preparing this comforting stew:

Ingredients

• 1 kg of beef, preferably cheek or shoulder
• 2 large onions
• 2 tablespoons of wheat flour
• 500 ml of Belgian dark beer (as an Italian alternative, you could use an Italian craft dark beer)
• 2 bay leaves
• 2 sprigs of thyme
• 2 tablespoons of mustard (Dijon mustard is better)
• 2 tablespoons of brown sugar
• 30 gr of butter
• Salt and pepper to taste
• (Optional) Red wine vinegar

Preparation

1. Cut the meat into about 3 cm cubes and lightly sprinkle with salt and pepper.
2. In a large casserole dish, melt the butter and brown the meat pieces until golden on all sides. Remove the meat and set it aside.
3. In the same casserole, add the sliced onions and cook until they become translucent.
4. Dust the onions with flour and mix well to prevent lumps.
5. Add the meat back to the casserole along with the beer, brown sugar, mustard, bay leaves, and thyme sprigs. If you wish, add a splash of red wine vinegar to balance the sweetness.
6. Bring to a boil, then reduce the heat and let simmer slowly, covered, for about 2-3 hours or until the meat is tender and the sauce thickens.
7. Adjust salt and pepper as needed and serve it with mashed potatoes or, for an Italian alternative, with soft polenta.

Curiosity

Flemish Carbonnade is often accompanied by beer, but you could also match it with a full-bodied red wine. If you would like to maintain the Belgian tradition, know that using the same beer in the cooking and in the glass is a common practice.

Remember that slow cooking allows the ingredients to blend better, so do not rush the process and let your stew flavor itself calmly. Enjoy your meal!