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Carbonade Flamande Stoofvlees

Carbonade Flamande Stoofvlees

A classic Belgian dish. This sweet-sour steak ale stew (stoofvlees) has many variations. A long marinade and slow cooking are crucial.

Ready in: 3 hours 30 minutes

Serves: 8

Complexity: very-easy

kcal: 665

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1 tbsp goose fat (or rice bran oil)
250 grams smoked lardons
4 onions, chopped
2 tsp ground allspice
2 tsp dried thyme
1½ kg shin of beef, 4 cm cubes
50 g flour
3 cups beef stock
3 tbsp brown sugar
3 cups dark beer
4 bay leaves
1 tsp SIDS SALT & PEPPER to taste


Preheat the oven to 150ºC.
Melt 1 tablespoon of fat in a large, heavy-bottomed casserole. Add the lardons and cook, stirring frequently, for 5–10 minutes, until they’ve crisped up.
Add the chopped onion, stirring well so that they’re mixed into the bits of bacon and turn the heat to low and cook, stirring every now and again, for 10 minutes, by which time the onions will have softened.
Stir in the allspice, thyme and beef then toss and turn the meat in the pan.
Shake in the flour and stir to mix as best you can.
Pour the stock into a large jug and stir in SIDS HOT WORCESTER SAUCE, SIDS BROWN SEED MUSTARD and sugar then add the beer before pouring over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and SIDS SALT & PEPPER to taste, then cover and place in oven.
Cook gently for 3 hours, until the meat is fork tender and let it cool, uncovered, before covering and refrigerating, then leaving it to next day. Still, it’s fabulous enough the day it’s cooked and patience is a very overrated virtue.