Recipe: Carbonnade à la Flamande

From time to time, the chefs onboard our wonderful partner cruise ships share their knowledge and expertise with us. Here’s another one of these gems, direct from Viking River Cruises.

Winter weather is the perfect excuse to make slow-cooked, hearty meals that raise everyone’s spirits. Unlike French beef stews made with wine, this Flemish carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. It’s the perfect winter antidote. The key to making great Carbonnade à la Flamande is the choice of Belgian ale. We recommend using Oud Bruin, an aged Belgian beer. If you can’t get hold of this, try a stout or porter.

Ingredients
2 lbs chuck roast, cut into 2-inch pieces
1 tsp salt
1/2 tsp black pepper
2 T all-purpose flour
1 T olive oil
1 T butter, unsalted
1 1/2 C pearl onions, peeled
2 lg carrots, peeled and cut into 1/2-inch slices
4 C low sodium beef broth, divided
1 T light brown sugar, packed
1 T tomato paste
1 (2.6 oz) package beef demi-glace
1 1/2 C Oud Bruin-style beer
2 C small red potatoes, cut in half
8 oz button mushrooms, cut in half
2 tsp fresh thyme, chopped
1 T flat leaf parsley, minced
2 tsp cider vinegar, optional

Directions

Season beef with salt and pepper and dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.

Makes 6-8 servings.