Carbonnade à la Flamande (Flemish Stew in the original beef and vegan versions) with wine pairings (again with vegan alternative)
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. The vegan version with beans and tofu are truly healthy and delicious, as well. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it’s made.
INGREDIENTS for Vegan Recipe
- 4 tablespoons olive oil
- 2 pounds extra-firm tofu, cut into 1/3-inch-thick slices, about 3 inches wide
- 2 can beans (mix or match, your choice)
- Salt and freshly ground pepper
- 3 cups thickly sliced onions
- 1/2 cup all-purpose potato flour
- Three 12-ounce cans of Belgium beer**
- 2 cubes or packages of vegetable bullion
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Chopped parsley, for garnish
- Boiled carrots and potatoes, for serving
INSTRUCTIONS vegan version
1. In an enameled cast-iron casserole, add 4 tablespoons of the olive oil. Season the tofu with salt and pepper and add to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl
2. Add the onions and beans to the casserole, cover and cook over low heat, stirring, until onions browned, 8 minutes. Stir in the potato flour until the onions are well-coated, then slowly add the vegan beer. Return the tofu and add vegetable bullion cubes or powder. Add the thyme and bay leaves, cover and simmer over low heat, stirring, 1 hour.
3. Uncover and transfer tofu and beans to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the tofu and beans to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
MAKE AHEAD
The carbonnade can be refrigerated for up to 3 days. Reheat gently.
SUGGESTED PAIRING
This stew is so hearty that it can handle a very tannic red like Vegan Cabernet Sauvignon
Suggestion: Frey Vineyards or Charles Shaw Vineyards both carry Vegan Cabernet
** German laws for purity enforce using only water, barley, wheat, hops, and yeast, so for the most part, German (and Belgian) beers are also vegan. Some of the best beer in the world comes from Germany and Belgium, so that’s good news for beer drinkers
INGREDIENTS for Original Recipe
- 3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
- Salt and freshly ground pepper
- 3 cups thickly sliced onions
- 1/2 cup all-purpose flour
- Three 12-ounce cans beer
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Chopped parsley, for garnish
- Boiled carrots and potatoes, for serving
INSTRUCTIONS Original Version
1. In an enameled cast-iron casserole, melt 2 tablespoo4 tablespoons unsalted butter
2. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
3. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
4. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
MAKE AHEAD
The carbonnade can be refrigerated for up to 3 days. Reheat gently.
SUGGESTED PAIRING
This stew is so hearty that it can handle a very tannic red like Cabernet Sauvignon.
Suggested: 2005 Hahn Estates Central Coast Cabernet Sauvignon or a 2005 SKN Napa Valley Cabernet Sauvignon