This slow-braised stew finds inspiration from a Flemish Beef Carbonnade I made for a small dinner a couple of months ago. There are some classical French components which give a certain air of sophistication to something as humble as a beef stew but with much more flavour.
When you serve this dish, biscuits are a superb pairing, or do as the Flemish do and scoop the stew over a pile of French fries!
INGREDIENTS
2.5 lbs chuck beef flats cut into 2 inch (4 cm) cubes
1/3 cup all-purpose flour
½ tsp salt
¼ tsp pepper
3 large onions, thinly sliced
1 cup of your favourite craft cider, I am using Red Island Cider Father Walker
4 tbsp butter
8 slices bacon, finely chopped (I like to pop it into the freezer for 30 minutes to make chopping easier)
4 cloves garlic, chopped
2 cups no salt added beef stock (if you have the homemade stuff this is the place to use it)
2 tbsp brown sugar packed
2 tsp thyme leaves
3 bay leaves
Chopped parsley for garnish
METHOD
- Toss the beef with the salt, pepper, and flour.
- Brown the meat in a single layer over high heat with 2 tbsp of the butter.
- Remove the beef, and reserve to be added back into the pot.
- Next, add the bacon to the pot; lower the heat to medium high.
- Once the bacon begins to become a bit crispy, add in the onions, butter, and the thyme; lower the heat to medium.
- Slowly caramelize the onions so that they become very soft and sweet, but not crispy; this will take about 35 minutes.
- After 30 minutes have elapsed, stir through the chopped garlic.
- To continue, deglaze the pan with the cider and return the heat to medium-high; reduce the liquid’s volume by a quarter.
- Return the beef to the pot along with the beef stock and bay leaves.
- Simmer the stew at a low heat for 2-3 hours.
- Check the seasoning; add more salt and pepper if needed.
- Add a splash of vinegar if desired.
