Carbonnade Flemish Recipe

Ingredients:

• 2 lbs of chuck roast, cut into chunks
• 2 tbsp of butter
• 2 onions, sliced
• 2 cloves of garlic, minced
• 2 tbsp of all-purpose flour
• 2 cups of beef broth
• 1 bottle of Belgian beer
• 2 tbsp of brown sugar
• 1 tbsp of apple cider vinegar
• 2 bay leaves
• 2 sprigs of fresh thyme
• Salt and pepper to taste

Instructions:

1. In a large Dutch oven or heavy pot, melt the butter over medium-high heat. Add the chunks of meat and season with salt and pepper to taste. Sear the meat until browned on all sides. Remove the meat and set it aside.
2. Add the sliced onions and minced garlic to the pot and sauté them until translucent.
3. Sprinkle the flour over the onions and stir to combine. Cook for 2-3 minutes or until the flour is lightly browned.
4. Pour in the beef broth and beer, stirring constantly to create a smooth sauce. Add the brown sugar, apple cider vinegar, bay leaves, thyme, and season with salt and pepper. Bring the mixture to a simmer.
5. Return the meat to the pot, making sure it is completely submerged in the sauce. Cover the pot and simmer on low heat for 2-3 hours, or until the meat is tender and falling apart.
6. Discard the bay leaves and thyme sprigs. Serve the carbonnade Flemish hot with crusty bread, mashed potatoes, or roasted veggies on the side.

Verdict:

This carbonnade Flemish dish is a delicious and hearty meal that is perfect for a cozy night in. The meat is tender and flavorful thanks to the long and slow cooking process, and the sweet and tangy sauce is perfect when paired with a nice Belgian beer. Serve this dish with your favorite side dishes and enjoy!