How To Cook Flemish Beef Stew By Henri Donno - Recipe

Author: Marko Balašević Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Flemish Beef Stew By Henri Donno - Recipe. Learn how to cook "Flemish beef stew by Henri Donno". Delicious recipe..

The dish he shared with all of us is also traditionally French / Belgian and is also called Carbonnades flamandes or also Stoverij or Stoofvlees. To prepare it at home, you need:

1, 5 kg of beef from ham / shol or pork
bacon
3 onions
2 carrots
3 bay leaves
Dijon bitterness
tomato paste
Brown sugar
flour
a few slices of baguette bread
beef broth
half a liter of good beer (preferably dark)

Method of preparation:

Put oil on the bottom of a pan and heat it well over high heat.

Seal the pre-cut meat in the well-heated fat. Be careful not to puncture the meat so that the juice does not come out of it. We should not cook it too fast. Cook slowly until brown caramel.

At this stage, crush 3 cloves of garlic with a knife and peel them. Cut the two carrots and the three large onions into large pieces and set them aside. It is important that they are cut in bulk to feel in the finished dish.

When the meat acquires the desired shade and flavor, add the diced bacon. And then the vegetables. Stir slowly.

We stir. Here Henry explains that it is not necessary to add a lot of salt, because vegetables have natural salt, which they release during cooking. It is added in the middle, as well as the bay leaf (it is a very essential part of French and Belgian cuisine). Add 2-3 teaspoons of flour, one teaspoon of brown sugar, one teaspoon of tomato paste just for color.

At this stage, add the beer so that it covers the meat.

Here we have two choices. The first is to transfer everything we have prepared so far in a deep saucepan with a lid and let it simmer on the stove before moving it to a preheated oven. And the other is to move it to a casserole, which we put directly in the oven.

If we have chosen the option with the pot, wait for the beer to boil and add the broth. We wait for it to boil again.

Attention: Whichever option you choose, Henri whispers a secret to us - to balance the flavors in the dish, spread two slices of baguette with a thick layer of Dijon mustard, and place them on top as follows:

Attention: it is important that the mustard is Dijon, because it has a much stronger taste than other types of mustard. It will balance the sweetness that beer and onions have added to the dish.

We close the lid of the pot and move it to the oven, which we have preheated to 180 degrees. Bake at 160 degrees for one hour.

Attention: in case you have chosen a casserole, bake at the same degrees, but for 1 hour and 20 minutes, as we do not let it boil on the stove before.

When we remove the dish from the oven, we will notice that the sauce has been reduced - this is the reason why we do not add much salt in advance!

Enjoy your meal!

How To Cook Flemish Beef Stew By Henri Donno - Recipe

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