Flem­ish beef stew (car­bon­nade)

Australian Women’s Weekly NZ - - CONTENTS -


This classic Bel­gian dish is known for its rich, sweet and sour flavour, re­ly­ing on the deep, dark Bel­gian-style beer.

¼ cup (35g) plain flour ¼ cup (60ml) ex­tra vir­gin olive oil 1.2kg gravy (shin) beef, trimmed, cut into 3cm pieces 4 (260g) rind­less ba­con slices, chopped coarsely 1 large (200g) onion, sliced thinly 3 cloves gar­lic, crushed 1 tea­spoon car­away seeds 1½ cups (375ml) Bel­gian-style beer 1 cup (250ml) beef stock ¼ cup (70g) tomato paste 2 ta­ble­spoons brown sugar 2 ta­ble­spoons ap­ple cider vine­gar 2 sprigs fresh thyme 2 sprigs fresh tar­ragon 1 ta­ble­spoon fresh thyme leaves, ex­tra 1 ta­ble­spoon small tar­ragon leaves, ex­tra

1 Place flour in a large bowl; sea­son. 2 Heat 2 ta­ble­spoons of the oil in a 4.5-litre (18-cup) slow cooker on sear (High) set­ting. Coat beef in flour; shake off ex­cess (re­serve ex­cess flour). Cook beef, in batches, turn­ing, for 5 min­utes, or un­til well browned. Re­move from cooker. 3 Re­duce cooker to sauté (Medium) set­ting. Heat re­main­ing oil in cooker; cook ba­con, stir­ring, for 5 min­utes or un­til browned. Add onion, gar­lic and car­away seeds; cook, stir­ring, for 5 min­utes or un­til onion soft­ens. Sprin­kle with re­served ex­cess flour; cook, stir­ring, for 3 min­utes. Grad­u­ally stir in beer, then stock, paste, sugar and vine­gar; bring to the boil. Add thyme and tar­ragon. 4 Re­turn beef to cooker. Cook, cov­ered, on Low, for 8 hours. Dis­card thyme and tar­ragon; sea­son to taste. 5 Serve stew topped with ex­tra herbs.

Suit­able to freeze at the end of Step 4. Not suit­able to mi­crowave.

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