Flemish Beef and Beer Stew, 'Stoofvlees' also known as 'Carbonnade''

 

If your partner told you that Carbonnade will be on the table at seven, they won't have to mention the dog. You will forsake a flyer. You will be there. They know the draw of meat and gravy is the recipe for punctuality. And this is meat with gravy recipe as good as it gets, let me explain. There's a twist to it.

Usually made with diced beef, I had some nice braising steak so went with that. Season your meat with lots of salt and pepper and then dredge in flour. Brown the beef really well till very caramelised. Remove and add in the onions and fry till slightly browned, add in chopped bacon, when cooked add a beef stock cube, some water and then a can of Flemish dark beer, add in a bay leaf, some thyme, a drop of cider vinegar, a teaspoon of brown sugar. Then add a spoon of either hoisin sauce or char sui, in Belgium they add a sort of sweet fruit puree. Bring to a simmer for about an hour and half. 

Next comes the twist, spread a dijon type mustard thickly over a slice of bread, I used some rolls as shown, continue to simmer for a further half an hour or so (I only used the lower part of the bread), and dissolve the bread into the gravy, which will thicken it, the gravy will have a lovely shine.

I've eaten this in Brussels served with chips, but great with mash, and mustard toast.

Like most stews this is best next day, but this Flemish stew really is the best meat and gravy ever.

I've eaten this in Brussels served with chips, but just as great with mash and mustard toast on the side.