Carbonnade Flamande Aux Prunes (belgian Beef Stew With Prunes)

Carbonnade Flamande aux Prunes is a traditional Belgian beef stew with a sweet and savory twist from the addition of prunes. This hearty and flavorful dish is perfect for a cozy dinner on a cold evening.

Gluten Free Dairy Free Main Course Belgian Belgian Cuisine Beef Stew Prunes Comfort Food
Carbonnade Flamande Aux Prunes (belgian Beef Stew With Prunes)

Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1 cup Belgian beer
  • 1/4 cup red wine vinegar
  • 2 tbsp brown sugar
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup pitted prunes
  • Salt and pepper to taste

Instructions

  1. In a large bowl, toss the beef cubes with the flour until evenly coated.
  2. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef and set aside.
  3. Lower the heat to medium and add the sliced onions to the pot. Cook until softened and caramelized, about 10 minutes.
  4. Add the minced garlic and cook for an additional 1-2 minutes.
  5. Return the beef to the pot and pour in the beef broth, Belgian beer, red wine vinegar, brown sugar, dried thyme, and bay leaf. Season with salt and pepper. Bring to a simmer, then cover and cook for 1 1/2 hours, stirring occasionally.
  6. Add the prunes to the pot and continue to cook, uncovered, for an additional 30 minutes or until the beef is tender and the sauce has thickened.
  7. Discard the bay leaf and adjust the seasoning if needed. Serve the Carbonnade Flamande aux Prunes hot, accompanied by crusty bread or over mashed potatoes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
28g
Carbohydrates
30g
Fat
15g

Supplies

Dutch oven or large pot Cutting board Knife Large bowl Measuring cups and spoons

Tools

Stovetop Wooden spoon Ladle Serving bowls

Serving suggestions

Serve the Carbonnade Flamande aux Prunes with a side of creamy mashed potatoes and a crisp green salad.

Tips & tricks

For an extra depth of flavor, marinate the beef cubes in the Belgian beer and red wine vinegar for 1-2 hours before cooking.

Cost

$25