Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Beef Carbonnade with Vegetables: Belgian Beef Stew
Getting reviews...
- Level: Intermediate
- Total: 4 hr 5 min
- Prep: 25 min
- Cook: 3 hr 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 354
- Total Fat
- 9.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 67 milligrams
- Sodium
- 626 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 5 grams
- Protein
- 31 grams
This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.
- Level: Intermediate
- Total: 4 hr 5 min
- Prep: 25 min
- Cook: 3 hr 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 354
- Total Fat
- 9.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 67 milligrams
- Sodium
- 626 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 5 grams
- Protein
- 31 grams
Ingredients
Directions
- 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
- 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
- 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
- 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.
