Winter isn’t over yet, and nothing helps weather the long, cold nights like a hearty beef stew. “Carbonnade a la Flamande” is a riff on beef stew that incorporates a hearty Belgian-style ale for depth, body, and a little sweetness. For this edition of Rhinegeist Recipes, Zach and Fran of  Sartre OTR  whip up a version of Carbonnade using Van Hunks, our seasonal Belgian Style Golden Ale. This recipe has three distinct parts, outlining methods for preparing the Carbonnade with wide egg noodles and glazed root vegetables. Feel free to make the Carbonnade on its own, or serve it with a side of fries if you’re feeling extra Belgian!

Ingredients – Carbonnade

• 2TB Butter
• 3lbs Beef Chuck Roast (or Boneless Shortrib), cut into 1” chunks
• 1/4c Flour
• 6ea Garlic Cloves, Sliced
• 1ea Shallot, Finely Julienned
• 4ea Onion, Finely Julienned
• 6ea Bacon Slices, cut into lardons
• 1 ½ea Van Hunks, Cans
• 32oz Beef or Chicken Stock
• 2TB Dark Brown Sugar (or Sorghum)
• 2TB Apple Cider Vinegar
• 2TB Dijon Mustard
• 4ea Thyme Sprigs
• 2TB Parsley, Finely chopped
• Salt
• Black Pepper

Ingredients – Glazed Root Vegetables

• 1lb Carrots, Parsnip and Celeriac
• ½ ea Van Hunks, Can
• 2TB Dark Brown Sugar
• 2TB Butter
• Salt

Ingredients – Egg Noodles

• 1lb Egg Noodles (Preferably Der Dutchman)
• 1TB Butter
• Salt

Instructions – Carbonnade

-In a mixing bowl, toss 3lbs cubed beef with 1/4cup flour until coated, season liberally with salt

-In a large dutch oven, melt butter, add bacon lardons and cook until all fat is rendered and bacon is crispy

-Using a slotted spoon, remove bacon from pan and place on sheet tray

-Working in batches, add beef to dutch oven, brown on all sides, and remove to tray, being careful to keep all rendered fat in the pan

-Add onions, shallot, and garlic to dutch oven, stirring frequently, until caramelized, about 15-20min

-Deglaze pan with 1 and a half cans of Van Hunks (save the half can for the carrots, don’t worry, you still have 4 cans left in that pack for drinking!) Take care to scrape up and incorporate all brown bits on bottom of the pan

-Return bacon and beef to pan, and add beef stock, brown sugar (or sorghum, if you’ve got it, use it!), vinegar, mustard, potatoes, and herbs

-Lower heat and simmer until beef is tender, but not falling apart, and sauce has reduced and thickened, about 1.5-2hrs

-Season to taste with salt and black pepper

Instructions – Egg Noodles

-Drive up to Plain City, buy a bunch of egg noodles from Der Dutchman, eat at the buffet and get a slice of pie

-Alternatively, any large egg noodle will work, the ones in the frozen section are best.

-Bring about 4qts of salted water to a boil and cook noodles to al dente.

-Drain noodles, return to pan and toss with butter and a pinch of salt

Instructions – Glazed Root Vegetable

-Cut root vegetable mix into ½” slices

-Place root veg in a small sauté pan, add brown sugar and remaining ½ can of van hunks

-Turn heat to medium-high and cook until beer and sugar have reduced to a loose syrupy consistency

-Turn off the heat and add butter to pan, tossing/stirring until butter has melted and coated the carrots with a nice, thick glaze

Assembly

-Place buttered noodles into a bowl, ladle as much Carbonnade as you’d like on top along with the glazed carrots. Garnish with chopped parsley, thyme and a few grinds of black pepper. Toast is recommended as well.