Carbonnade Flamande (Flemish Stew)

• porções: 6 servings
• tempo ativo: 30 minutes
• tempo total: 2 hours 15 minutes

Ingredientes

2 ½ lbs chuck or stewing beef (cut into 2 inch, 4 cm cubes)

1/3 cup all purpose flour (see note)

1/4 tsp salt

1/8 tsp pepper

3 large yellow onions (thinly sliced)

1 cup Tripel beer (see note)

3 tbsp unsalted butter (see note)

4 slices thick bacon (finely chopped)

4 cloves garlic (minced)

2 cups beef stock

2 tbsp brown sugar (packed)

3 tbsp apple cider vinegar

1/2 tsp thyme leaves

3 stems parsley (plus minced parsley to garnish)

1 bay leaf

Instruções

Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.

Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.

Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.

Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized – on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.

Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.

Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.

Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.

Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.

Nutrição

• Calorias: 594 kcal
• Gordura Total: 37 g
• Gordura Saturada: 16 g
• Colesterol: 162 mg
• Sódio: 675 mg
• Carboidrato Total: 20 g
• Fibra Dietética: 2 g
• Açúcares Totais: 8 g
• Proteína: 43 g