Carbonade Flamande

Ingredients

• 1 kg beef stew cubes, well sponged, by Maillard
• 3 tablespoons flour
• Olive oil
• 250g diced pancetta
• 2 carrots, diced
• 1 leek, thinly sliced
• 1 red onion, cut in half and finely sliced
• 2 large garlic cloves, finely chopped
• 500ml sour brown beer Oud Bruin by Les Trois Mousquetaires microbrewery
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato paste
• 5 fresh thyme sprigs
• 3 cloves
• 2 bay leaves
• 2 pinches cinnamon
• 2 pinches nutmeg
• About 1 cup beef broth
• Salt and pepper from the mill

Preparation

1. In a large bowl, place beef stew cubes, add the flour and salt and pepper generously. Mix to coat the meat and remove the excess flour.
2. In a large saucepan over medium-high heat, add a dash of olive oil and brown the meat, 2 to 3 minutes per side to colour well, a small amount at a time. Add oil as needed. Reserve the meat on a plate.
3. Add the pancetta and cook for 7 to 8 minutes, stirring. Reserve with the beef.
4. Add the carrots, leek, onion and garlic and season with salt and pepper generously. Stir for 7 to 8 minutes to soften the vegetables.
5. Pour the beer and scrape the bottom to get all the flavours.
6. Add the rest of the ingredients and add enough beef broth so that there is liquid at 3/4 of the meat. Season with salt and pepper and mix well. Bring to a boil, reduce to low heat and cover. Simmer for 1h45 min to 2h or until the beef flakes easily with a fork. Stir from time to time !