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Wednesday 12 February 2020

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

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
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
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


Jo said...

Yum, that looks delicious. Just the thing to warm us up in this cold weather.

Sandi said...

Flamande? That sounds like a made up word! 😄

This does look delicious!

Tom said...

...bacon makes everything better.

Mary Kirkland said...

That sounds really good.

Elephant's Child said...

At least half our our household would love that dish - when the weather cools down.

Christine said...

Looks comforting and good. said...

I'll have to try this version. I've been making the Hairy Bikers version for years which has redcurrant jelly in it but no mustard and honey.

Bleubeard and Elizabeth said...

The quinoa option sounds good to me.

Susan Kane said...

I enjoy your recipes. They are so understandable.

My name is Erika. said...

I'm printing this out. I haven't heard of Belgian stew but it sounds delicious.

Rose said...

It sounds like it doesn't need anything served with it....

Pam said...

I just commented on another blog about BACON...anything with bacon makes all food great.

Margaret D said...

Ingredients are ok, would be a nice meal.

Iris Flavia said...

Crazy! Since last year you get Leffe beer here! We tried it on the last beer festival and now you get it at the grocery store even!
I´ll show this receipe to Hubby!
And "bacon, fat removed" sounds wonderful to me (sadly I´m picky).
Oven > Hubby. Checked :-)

Jeff said...

This sounds good! I often use beer in cooking meats.

Martha said...

Sounds delicious and filling!

Jean | said...

Jan, I'm so in the mood for this delicious stew today. But it will have to wait until I get to my favorite meat market for the beef and bacon. I have everything else.

Jeanie said...

Every ingredient in this is my very favorite. It's very cold here and snowy. This would be ideal!

Keep cozy in the Ciara storms.

Sue said...

I know I'm odd but I really don't like beer in food. Have a great weekend, Sue xx

Debbie said...

bacon!! with the fat removed, that's the best part. and no potatoes, i love potatoes in a stew like this!!!

David M. Gascoigne, said...

We have given up on red meat, so I think this dish is not going to make it to the table. I might try to figure what I can substitute but it seems that these ingredients all go together well with the beer, and a piece of haddock just wouldn't do the trick!

carol l mckenna said...

Sounds yummy and hardy for a winter dish ~

Happy Moments to You,
A ShutterBug Explores,
aka (A Creative Harbor)

Conniecrafter said...

I have been so cold that these type of meals always look nice and warm :)

kitty@ Kitty's Kozy Kitchen said...

Looks like wonderful comfort food!

William Kendall said...

Thanks for the explanation of garni.

All the ingredients appeal to me.

Phil Slade said...

Now that's my style. Some really good ingredients with the dark beer as Guinness? Lots of garlic too, ideal.