As a Belgian I must it looks good but not really Belgian style. The dark Leffe beer is better. To thicken the sauce, no need for flour, just a slice of bread with a generous layer of mustard on it. And to sweeten the sauce, no sugar needed but a spoon of sirop de Liège, which is a spread made of apples, pears and dates. And no leeks !
Rather than brown sugar, thicken and sweeten with crushed gingersnaps. I live 30 minutes from the Belgium border. We drive to Antwerp once a month to enjoy this dish for lunch. It’s delicious.
I make this often in the winter, family loves it! Got the recipe from America's Test Kitchen and they use blade steak, will definitely try with leeks 😊
Hi, Belgian here! So cool that you are making one of our national dishes. In Flanders we actually call this "stoofvlees" (literally "stewmeat" , very original name I know😅). There are as many recipes as there are families but I don't think I ever so anyone use sugar to sweeten it. Classically it's "Luikse stroop" (a sort of dark apple syrup), chocolate (which is traditional in my family) or "peperkoek" (a soft kind of gingerbread). You add the mustard smeared on a piece of bread used as a thickener and you add both sweetener and mustard + bread during the cooking process not after. Bay leaves, cloves and thyme are also often added. And traditionally we serve it with fries and mayonnaise of course!
😂🎉😘 NEVER, in my wildest dreams, would have I imagined utilizing the mustard and brown sugar in beef stew like thing. 🤔 On the other hand, various baked beans come to mind, so it makes sense on some levels.
💃🏼🍽️💃🏼 ANYHOW, I absolutely love AI and people sharing all the various recipes and new twists on flavor. 😂 Speaking of which, some heat works be yummy in a version of those ingredients.
🌬️💃🏼 Without beef, portabella mushrooms might make a delish substitute with those ingredients, along with …. 🤷🏼♀️🤐 IT DOES NOT MATTER.
Okay all you envious haters. This is the difference between watching videos by home cooks with a hobby vs a someone more inclined to fine European style chef level cooking with easy access to a European pantry. I'm jealous too, especially since I'm living in a very small rural town in the Yucatan without access to 50% of these ingredients. In fact, the stoves here don't even have a low setting, or setting controls, sufficient for fine cooking, candy making, deep frying, etc. very frustrating. An old electric Americans stove is more reliable than anything I have here😢 but I do have a fountain of citrus options that I never heard of before.😅
39 Comments
As a Belgian I must it looks good but not really Belgian style. The dark Leffe beer is better. To thicken the sauce, no need for flour, just a slice of bread with a generous layer of mustard on it. And to sweeten the sauce, no sugar needed but a spoon of sirop de Liège, which is a spread made of apples, pears and dates. And no leeks !
Algae oil? Did I hear that right?
Rather than brown sugar, thicken and sweeten with crushed gingersnaps. I live 30 minutes from the Belgium border. We drive to Antwerp once a month to enjoy this dish for lunch. It’s delicious.
Leek in im Welsh 😂💯👍🏻
It looks like diarrhea
I’m definitely going to make this one. Looks delicious 🤤
You sound like a female Nile red 😆
I make this often in the winter, family loves it! Got the recipe from America's Test Kitchen and they use blade steak, will definitely try with leeks 😊
Man, I have only just had dinner, and now I'm hungry again.
Beefy leek.
I must've accidentally stumbled onto the bougie side of YouTube because algae oil? In this economy?!
My family has always made this, but we also add beef stock and call it Beer Stew. At the end, we sometimes top it with drop dumplings. Delish!
No wonder you grew fat
Hi, Belgian here! So cool that you are making one of our national dishes. In Flanders we actually call this "stoofvlees" (literally "stewmeat" , very original name I know😅). There are as many recipes as there are families but I don't think I ever so anyone use sugar to sweeten it. Classically it's "Luikse stroop" (a sort of dark apple syrup), chocolate (which is traditional in my family) or "peperkoek" (a soft kind of gingerbread). You add the mustard smeared on a piece of bread used as a thickener and you add both sweetener and mustard + bread during the cooking process not after. Bay leaves, cloves and thyme are also often added. And traditionally we serve it with fries and mayonnaise of course!
Things that don't go in Carbonnade: leek, blonde beer, Leffe. Things to put in: spice bread. Things to eat it with: frites.
I don't know why Americans think we use parsley everywhere 😂 just crazy how much it is overrated at least here in Europe 🤣
“Carmalized”
Not just France & Belgium. We do that in Germany too.
You just forgot spice bread… It s the most important ingrédient with the beer and the beef. Without it, you didn't eat a carbonade sorry
Sadly, it looks just like the stuff my dog threw up last week when he had an upset tummy…
Try making flemmish stew, but you must use St Bernardus Abt 12 beer
Recipe please! How many servings does this recipe make?
😂🎉😘 NEVER, in my wildest dreams, would have I imagined utilizing the mustard and brown sugar in beef stew like thing. 🤔 On the other hand, various baked beans come to mind, so it makes sense on some levels.
💃🏼🍽️💃🏼 ANYHOW, I absolutely love AI and people sharing all the various recipes and new twists on flavor. 😂 Speaking of which, some heat works be yummy in a version of those ingredients.
🌬️💃🏼 Without beef, portabella mushrooms might make a delish substitute with those ingredients, along with …. 🤷🏼♀️🤐 IT DOES NOT MATTER.
🕳️⚖️🤹🏼♀️
Algae oil is new to me!! Wow I finally learned something from all the YouTube watching I do 😅
No algae oil here
You are everything! That looks amazing. Decadent yet simple.
I love that decorative lid on your pan. Where did you get it?
Why arent you married?
I never knew about this dish!! Thanks for sharing!!
Okay all you envious haters. This is the difference between watching videos by home cooks with a hobby vs a someone more inclined to fine European style chef level cooking with easy access to a European pantry. I'm jealous too, especially since I'm living in a very small rural town in the Yucatan without access to 50% of these ingredients. In fact, the stoves here don't even have a low setting, or setting controls, sufficient for fine cooking, candy making, deep frying, etc. very frustrating. An old electric Americans stove is more reliable than anything I have here😢 but I do have a fountain of citrus options that I never heard of before.😅
That leek is MASSIVE
Doesn't look great
Very interesting. I must try.
Very tasty 🤤 looking dish.I will make this for my French -English raised Mother 🌹❤️.
My Mom would make us beer stew growing up, it was from her family recipe who immigrated from France. I still love making it.
Flamande. It's called Flamande. As in Flemish. You have been blocked.
My wife makes it now and serves it over traditional French fries. It is good
Guinness would work 🍀
If I ever find out which tv chef started the stupid 'I am going in with' nonsense, harsh language will ensue.
Nice recipe though