Carbonnade Flamande : Belgian Casserole : Moderate Low Carb

"Carbonnade Flamande is a delicious, rich, Belgian casserole flavoured with beer, bacon, onions and tasty herbs. If you're a fan of rich, deep, meaty beef stews and casseroles then you're going to love this recipe for Carbonnade Flamande ...

Here's why it's so good: it's packed with meat from the beef and bacon, it's got a delicious sweet and sour edge to it because of the strong beer, the herb combo from the bouquet garni works extremely well and the slow cooking process means it just melts in your mouth." 

When you get this dish in Belgium it often comes with a plate of frites, read more about these here but I would serve this with some swede/rutabaga mash, a lower carb alternative, more details here

Ingredients

Serves Six

1 kg lean diced steak
400 ml dark beer like a Leffe
3 garlic cloves, chopped
1 tbsp. butter
200 g onions, chopped
250 g bacon, fat removed, chopped
40 g corn flour
2 carrots, chopped
350 ml stock
20 g tomato puree
2 bay leaves
20 g wholegrain mustard
20 g honey

1 bouquet garni

Method

1. Marinade the beef in the beer and garlic for at least two hours, the longer the better.
2. Preheat your oven to 165 C / 325 F / Gas Mark 3
3. Heat the butter in a large, oven proof dish and fry the bacon, onions and carrots for around 5 minutes or until cooked.
4. Add the beef and the liquid from the marinade along with all of the other ingredients.
5. Mix through, cover and place into the oven for around 3 hours.

Nutrition Per Serving

Fat 10g Carbohydrate 16g Protein 46g

Need help with weight/measurement conversion

see here

Recipe

from original idea here

Vegetarian/Vegan Options

Spiced squash, butter bean and purple sprouting broccoli stew, see here

Mushroom Bourguignon with Celeriac Mash, see here

Oven-Baked Mexican Quinoa Casserole, see here

A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

Regular readers will know there is a large variety of recipe ideas and articles within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan