Description
Belgian pot roast carbonnade blends rich beef, caramelized onions, and dark beer into a hearty comfort classic. Slow-cooked to tender perfection, this rustic dish promises a deeply satisfying meal you’ll savor with crusty bread and warm memories.
Ingredients
Scale
Meat:
- 1.5 pounds beef chuck, cut into large cubes
- 0.5 pound slab bacon, cut into large lardons
Vegetables:
- 2 medium onions, sliced
- 5 carrots, peeled and cut into large chunks
- 6 prunes
Additional Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 1 tablespoon dried thyme
- 12 ounces (354 milliliters) dark or light beer
- 1 cup (240 milliliters) beef stock
- Kosher salt
- Freshly ground black pepper
Instructions
- Ignite the oven to a gentle 325°F, preparing for a slow-cooking symphony.
- Render bacon in a Dutch oven over medium-low heat until golden and crisp, then extract and reserve the meat, preserving its rendered fat.
- Introduce sliced onions into the fragrant bacon drippings, seasoning with salt and pepper. Allow them to caramelize slowly, transforming into a rich, golden landscape over 30 minutes. Transfer the onions to a separate plate, maintaining the pot’s flavorful essence.
- Amplify the heat to high, introducing vegetable oil to the existing bacon fat. Lavishly season beef cubes with salt and pepper, then sear in strategic batches, developing a robust, mahogany-colored exterior on all sides.
- Reunite the first batch of meat in the pot, then layer in the reserved bacon, caramelized onions, and carrots.
- Dust the entire mixture with flour, stirring to create a light coating. Allow the flour to toast for one minute before dramatically deglazing with beer, scraping up the concentrated flavor fragments from the pot’s bottom.
- Incorporate prunes, thyme, and beef stock, gently coaxing the ingredients into a harmonious simmer.
- Seal the pot with a lid and slide into the preheated oven. Braise for approximately 2 hours, until the beef surrenders to ultimate tenderness.
- Cascade the deeply flavored pot roast and its luxurious sauce over creamy mashed potatoes or fluffy rice, creating a comforting culinary landscape.
Notes
- Bacon Selection: Choose thick-cut bacon for richer flavor and better rendering of fat during initial cooking process.
- Caramelization Technique: Take time to slowly caramelize onions, stirring occasionally to prevent burning and develop deep, sweet undertones.
- Beer Choice Matters: Use a Belgian dark ale or stout for authentic carbonnade flavor, avoiding overly bitter or light beers that might weaken the sauce’s complexity.
- Low and Slow Braising: Maintain consistent low oven temperature to ensure meat becomes incredibly tender without drying out, allowing connective tissues to break down gradually.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: Belgian
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg