How to Make Carbonade Flamande
- Let the beef marinate overnight in the ale, combining it with the garlic and bay leaves.
- The next day, drain the marinade off the beef. Do not dispose the marinade.
- Using kitchen paper, pat the meat dry. Once it’s desiccated, toss it in the seasoned flour until it is evenly coated from all sides. Remove any excess flour through shaking.
- In a large casserole, heat 2 tbsp of the olive oil.
- Fry the beef in batches. Give about 5 minutes to each batch, until it is rich golden brown all over.
- You may need to add a little more oil between batches but make sure it is hot again before adding the next batch.
- Using a slotted spoon, remove the meat and set aside.
- Keeping the heat to medium, fry the pancetta in the casserole for 6-8 minutes until they have turned crisp and golden. Remove the pancetta from the casserole and set aside with the beef.
- Set the oven on preheat at 140C.
- Add carrots, onions and leek into the casserole and fry until they start to turn brown.
- Add the tomato purée into the vegetables and continue to cook for 2 minutes, stirring constantly.
- In the vegetable mixture, add the beef and pour in the leftover marinade.
- Bring the mixture to a simmer and add all the beef stock and bouquet garni (thyme, bay leaf, parsley and peppercorns) to the casserole.
- Season with salt and pepper and bring everything to the boil.
- Remove the mixture from the heat and cover with a lid
- Place the casserole into the oven and bake for 2 hours, stirring only once.
- Once ready, garnish by sprinkling the chopped parsley on the top.
- Carbonade Flamande is a Belgian stew dish that is sweet and sour in taste and is similar to French Beef Bourguignon.
The term Carbonade may also refer to grilled pork loin dish that is cooked with red wine in the east of France.