Carbonnade A La Flamande Belgian Beef Beer And Oni... Recipe

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Carbonnade A La Flamande Belgian Beef Beer And Oni...
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Ingredients
13
Count
Nutrition
586
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Note:
  2. Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.
  3. 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
  4. 2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.
  5. 3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 585.73 Kcal (2452 kJ)
Calories from fat 309.29 Kcal
% Daily Value*
Total Fat 34.37g 53%
Cholesterol 179.89mg 60%
Sodium 313.73mg 13%
Potassium 1060.15mg 23%
Total Carbs 11.22g 4%
Sugars 0.33g 1%
Dietary Fiber 1.36g 5%
Protein 55.22g 110%
Vitamin C 2mg 3%
Iron 8.1mg 45%
Calcium 51.3mg 5%
Amount Per 100 g
Calories 128.49 Kcal (538 kJ)
Calories from fat 67.85 Kcal
% Daily Value*
Total Fat 7.54g 53%
Cholesterol 39.46mg 60%
Sodium 68.82mg 13%
Potassium 232.57mg 23%
Total Carbs 2.46g 4%
Sugars 0.07g 1%
Dietary Fiber 0.3g 5%
Protein 12.11g 110%
Vitamin C 0.4mg 3%
Iron 1.8mg 45%
Calcium 11.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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