🇧🇪 Carbonnade à la Flamande | Traditional Belgium BEEF STEW - FLEMISH. Recipe by Always Yummy!

Traditional Belgium stew – beef braised over low heat in a beer, tenderest meat pieces seasoned with spices, in a mouth-watering sauce, that’s very tasty, even if you don’t like beer. And culinary adepts say the longer a ragout is braised, the tastier it is, and if there is no flavored bread at home, use a rye bread spread with mustard.

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✅ Ingredients:
• boneless beef – 3 lb | 1400 g
• dark beer or red ale – 4 cup | 1 l
• bacon – 3 oz | 80 g
• bulb onion – 9 oz | 250 g
• flavored brown bread – 2 oz | 50 g
• 2 bay leaves
• fresh thyme – 4 sprigs
• brown sugar – 1 tbsp
• dijon mustard – 3 tbsp
• ground black pepper – ½ tsp
• fresh parsley – 2 tbsp | 10 g
• ground cloves - ⅓ tsp
• ground cinnamon – ½ tsp
• vegetable oil – 2 tbsp
• salt – to taste

✅ You will need:
• carving board
• pan
• saucepan or stockpot
• bowl

📙 Preparation:
1. Cut the beef and bread into average pieces, chop up the bulb onion.
2. Heat a pan with the vegetable oil and fry the meat on all sides, in small portions, over high heat until golden brown for 3-4 minutes and take out into a bowl.
3. In the same pan fry the bulb onion until caramel over high heat for 2-3 minutes.
4. Add the sliced bacon and fry for another 2 minutes.
5. Lay out the fried bulb onion and bacon into a saucepan, add the sugar and stir, add the mustard, salt, pepper, cloves, cinnamon, thyme, bay leaves, fried meat and beer, stir and bring to a boil.
6. Add the cut flavored bread into the saucepan and stir.
7. Cook with no lid over medium heat for 10 minutes to have alcoholic fumes evaporated.
8. Cover the saucepan with a lid and braise for 3 hours over lowest heat stirring occasionally.
9. Serve your Flemish ragout hot. Sprinkle with the chopped up parsley greens when serving.