Carbonnade à la Flamande of Chuck Roast
By á-289
Carbonnade is a rich, thick beef stew in the style of Flanders, made with onions, often bacon and strong Belgian beer. Centuries ago, the original carbonnade may have even been made with the European wild boar--a meat much more common and less valuable than the cow. Do try to get a dark Belgian or German beer for this recipe; if that is impossible, substitute dark, rich Belgian-style ale. This recipe may be halved.
1 Picture
Ingredients
- 4 cups beef stock, preferably homemade, or canned low-salt broth
- 3 large leeks (white & pale green part only)
- 5 lbs. boneless Chuck Roast
- Salt & freshly ground pepper
- 2-3 cups flour
- ¼ cup vegetable oil
- 1 ½ cups finely chopped onions
- 2 strips of Bacon, diced
- 2 12-oz. bottles strong Belgian or German beer.
Details
Preparation
Step 1
Place beef stock in a small saucepan, and bring to a boil. Boil until reduced to ¾ cup, reserve.
To clean leeks, slice them each lengthwise down the center, and then slice each half in thin semicircles. Place the slices in a large basin of cool water, and swirl around with your hands. Carefully lift the leeks out of the water; the dirt will have sunk to the bottom of the basin. Dry the leeks with several layers of paper towel, and reserve.
Preheat a large crockpot (like 7 quart or so) on high (alternately, this can be cooked in a 375˚F oven in a large covered casserole dish). Cut the meat into 2" cubes, and season with salt and pepper. Place flour in a strong plastic bag, add the meat cubes, and shake to coat thoroughly. Remove the meat, and shake off excess flour, Heat the vegetable oil in a large skillet over medium-high heat, and sauté the meat in batches until well browned. Remove from the skillet, and set aside. Drain the excess fat from the skillet, add the bacon, leeks and onion. Sauté the mixture over medium-low heat until softened and beginning to brown. Arrange half of the bacon-leek-onion mixture in the bottom of the crockpot. Add half the meat pieces, then another layer of bacon, leeks and onions. Top with the rest of the meat. Pour 1 bottle of beer into the skillet, and bring to a boil, scraping up any brown bits from the bottom. Transfer the contents of the skillet to the crockpot, and the other bottle of beer and the beef stock. Cover the crockpot, and cook for 2 hours, or until meat is very tender and sauce is thickened. Taste and adjust seasoning with salt and pepper.
Serve with potatoes (roasted new potatoes would work) or your choice of buttered egg noodles (fettucine, linguine, penne, etc.).
Review this recipe