Flemish carbonade is a bit like the beef bourguignon of the Belgians.
Simmered for a long time in beer, the pieces of meat are tender…
Delicious ! The reason for its popularity in Belgium is also linked to its very affordable price.
Since my stay in Bruges, this typical Belgian dish has regularly replaced beef bourguignon on my table. A real treat!
- 1.2 kg of beef for bourguignon
- 2 bottles of dark beer
- 800g carrots
- 2 onions
- 5 sugar cubes
- 1 tablespoon of mustard
- Salt and pepper
1. Fry the chopped onions in a skillet over medium heat
with a drizzle of olive oil for 5 min.
2. Then add the meat and brown on all sides, always
over medium heat for an additional 5 min.
3. Then pour the beer and add the sugar cubes to break
the bitterness of beer.
4. Add the carrots cut into strips and cover the pan.
5. Simmer for 1 hour over medium heat.
6. After an hour, add ½ glass of water and 1 tbsp.
mustard soup.
7. Simmer again for at least 1 hour.
There you go, your Flemish beef stew is ready :-)
The longer you let this dish simmer, the better it will be.
I advise you to simmer for 2 hours if you can.
I accompany my steamed potato stew.
To be in the purest Belgian tradition, I serve my Flemish stew with mustard toast on nice slices of toasted country bread.
I can alternate and offer old-fashioned mustard toast
as well as strong mustard to vary the flavors.
- 1.2 kg of beef for Burgundy:at €11 per kilo or €13.20
- 2 bottles of dark beer of 25 cl:50 cl at €2.31 per liter or
€1.16
- 800 g of carrots:€1.39 per kilo, i.e. €1.11
- 2 onions:around 125 g each at €1.85 per kilo, i.e. €0.46
Either a dish that costs me €1.99 per person or €15.93 for 8 people.
