Food bloggers can come up with awesome recipes. Ideas out of nowhere that are weird and amazing and delicious. But sometimes we overlook the classics. The things that have stood the tests of time. They are there for a reason.
This is my homage to a classic.
Carbonnade Flamande is a traditional Flemish beef and onion stew. It’s made with lots and lots of beer. It seemed only natural that this is the direction I go.
There aren’t many adjustments I made to the dish. I added a little more beer… and some bacon (obviously). But most importantly, I made it in a slow cooker. It’s nice and simple but thoroughly delicious.
The sweet and tart flavors of the beer blend beautifully with the rich meaty flavors and carefully chosen herbs. Serve it over some crispy hot french fries. It’s bomb.
Editor’s Note: Below is the recipe as it appeared on DrinkingCraft.com.
Ommegang Carbonnade Flamande
2 lbs beef, top or round roast, trimmed and cut into chunks
¼ cup flour
¼ cup butter, divided
2 onions, diced
10 cloves garlic, minced
32 oz Ommegang Abbey Ale
16 oz beef stock
2 tbsp brown sugar
2 tbsp whole grain dijon mustard
3 tbsp fresh thyme, chopped
1 bay leaf
1 lb bacon, cooked and crumbled
salt and pepper
2 tbsp corn starch
fresh parsley (for garnish)
french fries (for serving)
In a skillet, melt 2 tbsp butter over medium heat. Add in garlic and onions. Cook 5-8 minutes until they begin to brown. Add to slow cooker, leave drippings at the bottom of pan. Return pan to flame.
Melt remaining 2 tbsp of butter. Season beef with salt and pepper. Toss it in the flour and throw into preheated skillet. Cook for 2 minutes to brown, stir and cook an additional 2 minutes. Add to slow cooker, drippings and all. You can use a ¼ cup of your beef stock or ale to deglaze the pan if you still have yummy bits left in there.
Add in ale, beef stock, brown sugar, dijon, thyme and bay leaf. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Add in bacon. Salt and pepper to taste.
Dissolve corn starch in ¼ cup of cold water. Stir into stew.
Replace the lid and cook for another half hour.
Stew will be thick. Serve over french fries and garnish with fresh parsley. Serve along side a Belgian ale.