Also known as Carbonnade Flamande one of Belgium’s classics doesn’t really require any further presentation. It is extensively served in the restaurants across the country, and for the ones who are not so familiar with this hearty Flemish stew I should only say that it is made with dark Belgian trapist beer and served with crispy fries. I felt personally challenged to make this recipe again after trying it in a popular local restaurant and being absolutely let down! This dish is very simple to make and definitely a big winner for these cold winter days!
- About 4 tbsp. butter
- 450g rump steak (or any lean cut) cut into 4cm cubes
- 1 tbsp. plain flour
- Salt and freshly ground pepper to taste
- 4 slices bacon chopped
- 1 large onion chopped
- 2 garlic cloves minced
- 1 cube beef stock
- 1 bouquet garni
- 2 bottles of Chimay blue (or any dark beer)
- 1tbsp. brown sugar
- Season beef well with salt and pepper and add the flour, giving a good mix. Set aside
- Heat 2 tbsp. butter in a large non sticking skillet and brown the beef in all sides (add more butter if needed). Transfer to a plate
- Set a wide pot or casserole over medium high heat add 1 tbsp. butter and cook the bacon until crips,then add the onions and the garlic until golden.
- When the bacon, onion garlic mix is ready, add the beef, beer, beef stock and the bouquet garni, cover and simmer over low heat, occasionally stirring, for about 2 hours or until the beef is tender.
- About half and hour before the beef is ready, add the brown sugar and stir.
- Remove the bouquet garni and adjust seasonings with salt and pepper if you find necessary.
- Serve with french fries and mayonnaise.