Carbonnade Flamande, also known as Flemish Beef Stew, is a traditional Belgian dish featuring tender beef simmered in a flavorful sauce made with onions, beer, and mustard. This recipe adds a diversivore twist by incorporating brown sugar and apple cider vinegar for a slightly sweet and tangy flavor profile.
Ingredients: 2 lb beef chuck, cut into 1-inch cubes. 2 large onions, thinly sliced. 2 cloves garlic, minced. 2 cups beef broth. 1 cup dark beer such as Belgian ale. 2 tbsp brown sugar. 2 tbsp apple cider vinegar. 2 tbsp Dijon mustard. 2 bay leaves. 4 sprigs fresh thyme. Salt and pepper to taste. 2 tbsp vegetable oil.
Instructions: In a large Dutch oven, heat vegetable oil over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove beef and set aside. Add sliced onions to the Dutch oven and cook until softened and caramelized, about 10 minutes. Add minced garlic and cook for an additional 1-2 minutes. Return beef to the pot. Add beef broth, dark beer, brown sugar, apple cider vinegar, Dijon mustard, bay leaves, and fresh thyme. Bring the stew to a simmer, then reduce heat to low. Cover and let it cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together. Season with salt and pepper to taste. Serve hot, garnished with additional fresh thyme if desired.
Prep Time: 20 minutes
Cook Time: 180 minutes
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