Nigella Carbonnade A La Flamande

This delicious Belgian beef stew is rich, hearty, and full of flavor! Made with tender beef, smoked lardons, and dark ale, it’s slow-cooked to perfection. Serve it with crusty bread or mashed potatoes for a comforting meal the whole family will love.

Ingredients Needed:

• 1 tablespoon goose fat (or oil of your choice)
• 250 grams of smoked lardons or 16 slices of smoked bacon, snipped into strips
• 4 onions (chopped)
• 2 teaspoons ground allspice
• 2 teaspoons dried thyme
• 1½ kilograms shin of beef (in approx. 4-5 cm cubes)
• 50 grams of plain flour
• 625 milliliters of beef stock (cube or concentrate is fine)
• 4 teaspoons wholegrain mustard
• 3 tablespoons soft dark brown sugar
• 625 milliliters of dark Belgian beer (or other dark ale)
• 4 bay leaves
• 1 teaspoon Maldon sea salt flakes (or half a teaspoon pouring salt)
• 1 pinch of black pepper

How To Make Carbonnade a La Flamande?

1. Preheat the oven: Set your oven to 150°C.
2. Cook the lardons and onions: Heat the goose fat or oil in a large casserole dish over medium-high heat. Cook the lardons for 5–10 minutes until crispy. Add the chopped onions, reduce the heat to low, and cook for 10 minutes until softened.
3. Add spices and beef: Stir in the allspice and thyme, then add the beef cubes. Toss them in the pan to coat with the onion mixture.
4. Mix in the flour: Sprinkle the flour over the beef and stir well until it’s fully mixed.
5. Add the liquids: Combine the beef stock, mustard, and sugar in a jug, then stir in the beer. Pour this mixture into the casserole dish and stir well.
6. Bake the stew: Add the bay leaves, salt, and pepper. Cover the casserole with a lid and place it in the oven. Cook for 3 hours, or until the beef is tender.
7. Serve and enjoy: Serve the stew hot with bread or mashed potatoes. It’s even better if you let it cool, refrigerate, and reheat the next day!

Recipe Tips:

• Use the Right Cut of Beef: For the best texture and flavor, use a shin of beef or a similar cut with good marbling. The slow cooking will make it tender and flavorful.
• Don’t Skip Browning the Lardons: Crisping up the lardons adds depth to the flavor, so take your time to brown them properly before adding the onions.
• Mix the Flour Thoroughly: When adding the flour, stir well to coat the beef evenly. This step helps thicken the sauce and prevents lumps.
• Choose a Good Quality Dark Beer: The beer gives the stew its rich, signature flavor. Use a dark Belgian beer or another high-quality dark ale for the best results.
• Let the Stew Rest: If possible, make the stew a day ahead. Letting it cool and rest overnight deepens the flavors, making it even more delicious when reheated.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover carbon dioxide a La Flamande cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days.
• Freeze: Allow the Carbonnade a La Flamande to cool completely, then place it in a freezer-safe airtight container. Freeze for up to 3 months.
• Reheat: Pour the stew into a saucepan and reheat over low heat, stirring occasionally, until hot and steaming.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 100mg
• Sodium: 650mg
• Potassium: 750mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 35g

Try More Nigella  Lawson Recipes:

• Nigella Steak And Ale Pie ​Recipe
• Nigella Anglo-Asian Lamb Salad
• Nigella Lamb Cutlet, Sweet Potato & Galbani Mozzarella Tray Bake