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Carbonade Flamande
Carbonade Flamande is a traditional Belgian recipe for a classic stew of beef cooked in flavoured dark beer and finished with mustard. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Carbonade Flamande.
prep time
40 minutes
cook time
180 minutes
Total Time:
220 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesBeef RecipesBelgium Recipes
Carbonade Flamande is a meat stew cooked in beer and mustard originating from Belgium, with a blend of sweet, sour and spicy. It's traditionally served with pommes frites, but here sweet potato fries are used instead.
Ingredients:
1kg of rump steak, cubed
1 small onion, chopped
1 tbsp butter
1/2 garlic clove, sliced thinly
50g diced smoked bacon
1/2 chilli pepper, chopped
1 tbsp of brown sugar (or use 2 tbsp runny honey)
1/2 tbsp wheat flour
1 cinnamon stick
400ml Dark Beer
salt and freshly-ground Black pepper, to taste
1 large sweet potato
1/2 tbsp dark mustard (this needs to be on the vinegary side)
1/2 bouquet garni (bay leaves, thyme, rosemary and basil is good for this dish)
Method:
Place the meat in a bowl, season liberally with salt and black pepper then set aside until needed.
Fry the bacon in a pan until it releases its fat then add the beef and continue frying, stirring constantly, so that it fries instead of stewing and colours all over. Take the meat out of the pan with tongs and set aside.
Add the sliced onion to the pan, along with the butter, chopped garlic and chilli. Add in the cinnamon stick and brown sugar and cook, stirring constantly for about 5 minutes, or until the onion begins to colour.
Now scatter over the wheat flour and stir to combine with the fats. Cook for 1 minute, then, whilst stirring constantly, work in the beer (you need enough to cover the meat). If there's insufficient beer top up with water. Nestle in the bouquet garni, bring to a simmer, cover and cook for about 180 minutes, stirring occasionally.
Just before serving stir in the dark mustard. In the meantime, peel the sweet potato, cut into fries and fry these in oil until crisp and golden on the outside.
Serve the stewed beef with the fries.
