RCI-SP.004.0057.001
Carbonnade I
Belgian beer stew
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chuck roast (I cube them3 lbs1")
- smoked ham hock1 unit(optional)
- ½ cup
- 2½ tsp
- onion1 largethinly sliced
- 3 tbsp
- 1 unit
- 1 cup
- ½ tsp
- 2 tsp
- 2 tbsp
- 1 pinch
- 1 pinch
- garlic1 clovechopped fine
- carrots4 unitcut into 1" pieces
- walnuts¾ cup(optional)
- red wine vinegar2 tbspor red win
- Scotch whiskey2 tbsp
Method
1
Pat the cubed chuck roast dry with paper towels and season with salt and black pepper on all sides.
2
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch, then transfer to a plate.
10 minutes
4
Reduce heat to medium, add the sliced onion to the same pot, and cook until softened and lightly golden, stirring occasionally.
8 minutes
5
Sprinkle the flour over the onions and stir constantly for 1-2 minutes to create a roux base.
2 minutes
6
Pour in the beer, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
2 minutes
7
Stir well to combine all ingredients.
8
Bring the mixture to a simmer, then reduce heat to low, cover partially, and simmer gently for 90 minutes.
90 minutes
9
Add the carrots and walnuts (if using) to the pot and continue simmering for another 30-40 minutes until the beef is tender and the carrots are cooked through.
35 minutes
10
Stir in the Scotch whiskey and taste the stew, adjusting salt, pepper, and other seasonings as needed.
1 minutes
11
Simmer for another 5 minutes to allow the flavors to meld, then serve hot.