This post may contain affiliate links, meaning information on purchasing products. As an Amazon Associate, I earn from qualifying purchases, and this will be at no additional cost to you.
This is usually one of our favorite meals in the wintertime, but I started craving it again just recently. My husband is by far the better cook. He has an amazing ability for looking at a recipe and knowing if it's likely to be good or not. I don't have that skill! For that reason, when I need a recipe, I always ask him to search for recipes he feels will be good. Somehow, he ended up on the Viking River Cruises' website and he found a recipe for Carbonnade a la Flamande. My guess is you have the exact same question that I had when he suggested it - what in the world is that? If I had to come up with what it is so that everyone would understand, it's basically a Beef and Guinness Stew that is absolutely wonderful! I'd say it's the perfect dinner for a cold night or in my case, when you're craving it!
Here's our version of this recipe. I hope you'll decide to give it a try - my guess is you'll enjoy it just as much as we did. The recipe says it serves 6-8 people. We love it with biscuits or bread - the liquid soaks in and it's a wonderful addition.
Carbonnade a la Flamande (from Viking River Cruises)
Ingredients:
- 2-pound chuck roast cut into 2-inch pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp butter
- 3 medium onions, peeled & chopped
- 4 large California carrots, peeled & cut into ½-inch slices
- 4 cups Progresso 50% less sodium beef broth
- 1 tbsp dark brown sugar, packed
- 1 tbsp Hunts tomato paste
- 3 tbsp Better Than Bouillon – Roasted Beef Base (substituted for beef demi-glace)
- 1.5 cups Guinness Extra Stout Beer (substituted for an Oud Bruin Style Beer from Belgium)
- 4 red potatoes, cut into cubes
- 8 oz. button mushrooms
- 2 tsp dry thyme (the recipe said fresh)
- 1 tbsp dry parsley (the recipe said fresh)
- 2 tsp optional cider vinegar (I didn’t use this)
Directions:
- Season beef with salt and pepper and dust it with flour. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef in batches: sear on all sides. Transfer to a plate and set it aside.
- Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6-10 minutes.
- Whisk together 1 cup beef broth, brown sugar, tomato paste, and Better Than Bouillon (or demi-glace). Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes.
- Return the beef to the pot along with the potatoes, mushrooms, thyme, and remaining beef broth. Cover and simmer for 2 hours until the beef is very tender. Before serving, stir in parsley and optional cider vinegar to taste.
Optional Changes and Ideas:
- Instead of putting in the potatoes, consider serving the stew over egg noodles (pictured above).
- Feel free to adjust the recipe including the liquid based on the size of your chuck roast.
- The next time I make this, l may add a few more carrots and mushrooms
- Rather than having to cut the chuck roast into 2" pieces yourself, ask your butcher at the grocery store to do it for you. Our Publix in Florida has a great butcher that is happy to help you save time by trimming off the heaviest fat and cutting up the roast for you.
Many of my articles have dealt specifically with Lake County, Florida, but I'm expanding and covering recipes I enjoy (crockpot, Instant Pot, air fryer, grill, stovetop, and oven). If you're interested in following along, here's what you need to do - download the Newsbreak app, create a User Account, and follow me at Lake County Florida - Here's What's Happening! If you enjoyed this post and you think others may enjoy it as well, please share it with them. Thanks!