Classic Flemish beef stew, (Carbonnade à la Flamande) might be the Frankenstein of all dishes. It’s beyond delicious, however, because of the deep layering of robust flavors that develop over time while the beef slowly simmers in onions and Belgiun ale. It’s a melt in your mouth situation, a no brainer, a thank you very much, can I please have some more, can’t stop won’t stop, dish. We’re so fortunate to get such incredible beef from Peterson farms, and it’s simple and very uncomplicated to make. I added espresso and Valrhona cocoa powder to deepen all those rich and delicious flavors. It will make your heart sing, and give you all the “feel goods” you need this time of year.
Ingredients:
3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide.
Salt and freshly ground pepper
4 tablespoons unsalted butter
3 cups thickly sliced sweet onions
1/2 Cup AP or 00 Flour
3 garlic cloves, crushed and minced
3 fresh bay leaves
1/2 tsp. espresso powder
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 tablespoons fresh chives, for garnish
1 tablespoon Valrhona cocoa powder
3 cups any Belgian style beer
Directions:
In an enameled cast-iron pot or Dutch oven, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the pan. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
Once you’ve finished browning all of the beef, add your onions, garlic and thyme. Caramelize the onions for 30 minutes until deliciously golden.
Add your seared beef, bay leaves, thyme, espresso powder, cocoa, and beer to the pot! Now it’s a waiting game :)
Cook on low, for 2 hours or until fork tender!
Serve over polenta, egg noodles, or potatoes.