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Carbonade Flamand
A traditional Flemish beef and onion stew braised in a rich Belgian quadruple ale, finished with a touch of sugar, vinegar, and fresh herbs. Served with crispy air‑fried French fries and a sprinkle of parsley for contrast.
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Cost Breakdown
Critical Success Points
- • Browning the beef cubes to develop flavor
- • Sweating the onions low and slow for 45 minutes
- • Reducing the beer‑onion mixture to concentrate flavor
- • Long, low‑temperature oven braise (5‑6 hours)
Safety Warnings
- • Hot oil can cause severe burns; use a splatter guard.
- • Dutch oven handles become extremely hot; always use oven mitts.
- • Alcohol vapors from simmering beer are flammable; keep flame low.
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