Carbonnade a la Nancy
One of the things our guests consistently rave about is the food on our beercations. And the meals from this year’s chef onboard the Fiep, Nancy, was no exception. We have had many requests for recipes, and especially the carbonnade, or Flemish beef stew, made with Westmalle Dubbel.
Nancy was kind enough to tell me how she made it, but please take note that this was a conversion from metric to American measurements and also converted on the spot from her cooking from 23 guests plus staff to a recipe for 2-4 people… and I have not had a chance to kitchen test it yet. So proceed at your own risk. My advice is to keep a few extra bottles of Westmalle around to adjust the recipe or to adjust your concern over the results… otherwise you might be better of just enjoying some Westmalle while you peruse the additional web tested recipes below.
Bon appetite, or as they say in the Netherlands- eet smakelijk!
- 1 lb of stew meat
- 3 large onions diced
- White vinegar enough to cover stew meat in bowl.
- 4 pieces of cloves
- 1-2 bay leaves
- Bottle of Westmalle Dubbel
- 2-3 cups of beef broth
- 4 TBSP molasses and/or a few slices of Pain epice/spice bread
- Corn starch if needed for thickening to desired consistency
In a large mixing bowl mix up stew meat with the onions, cloves and bay leaves and cover with the vinegar. Let sit for an hour and ½ in cool area or fridge.
Drain meat from marinade and use butter to fry the meat pieces in a stew pot until browned. After browned, add one bottle of Westmalle Dubbel, then add 2 or 3 cups of beefstock and salt and pepper to the vinegar marinade. At this point the meat will likely taste sour due to the vinegar so add 4 tablespoons of molasses and/or use a few pieces of pain epice/spice bread. Leave on the stove simmering low for 2 hours or until tender. Thicken if desired with a bit of corn starch.
Serve with applesauce and fries/frites. (and of course some mayo for those of you who like your frites Belgian style!)
Here are a few other online recipes: