Carbonades Flamandes (Flemish beef and beer stew)
- Prep time
- Less then 30 minutes
- Cooking time
- Over 2 hours
- 1kg / 2.5lb shin of beef, trimmed of any sinew, cubed
- 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
- 75g / 2.5oz butter
- 2 tbsp oil
- 500g / 1.5lb onions, roughly chopped
- 1 sprig fresh thyme, leaves only
- 3 bay leaves
- 2 x 33cl / 11.5fl oz bottles dark brown beer
- 250ml / 9fl oz beef stock
- 2 heaped tbsp redcurrant jelly
- 1 tbsp cider vinegar
Preheat the oven to 180C/350F/Gas 4.
Dredge the beef in seasoned flour.
Heat the butter and oil in a large ovenproof pan with a lid over a medium heat. Add the beef and brown on all sides (you may need to do this in batches). Remove the beef and set aside.
In the same pan, cook the onions until browned, then return the beef to the pan.
Add the herbs, beer and stock to the pan, scraping up the browned bits from the bottom. Add the redcurrant jelly and vinegar and stir well.
Put the lid on the pan and place in the oven to cook for two hours, or until the meat is tender and glutinous.
Serve with roasted root vegetables or chips, in true Belgian style.