Carbonades flamandes - flemish stew, beef stew with beer and mustard, a dish from the north, similar to beef bourguignon but replaced by a dark beer. I used a Belgium beer Chimay red cap with a fruity aroma. The recipe I used requested a spoonful of brown sugar, red wine vinegar and 2 spoonful of strong mustard. Cooking was pretty straight forward, beef chuck was browned with butter and olive oil in a big cast iron pot, set aside. Onion was cooked in the same pot until soft. Some recipes added smoky bacon as well. Put the beef back, added 2 cloves, bay leaves, and thyme with beer, mustard and sugar. Season with salt and black pepper. Cooked for 2 hours with lid closed. We had some stomach problems and wanted lighter meal, ate the dish a day after it was cooked, the flavours fused wonderfully together and was more equilibrium, “tamer” compared to the first night, which had a stronger bitterness from the beer and the acidity of mustard. Depending which way you like it.
Ate with pommes sautées, roasted potatoes with rosemary. Good and hearty winter meal.
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