SECRET INGREDIENT: beer
Belgians have a way with stew. Their secret? Add beer to the braising liquid. Here’s a new twist on traditional Belgian beef carbonnade made with veal. Dark beer enhances the rich flavor of the mushrooms.
Quick look
- prep 15 min cook 90 min
- serves 4
Ingredients
- 1 pound stewing veal, cut into 1-inch pieces
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon salt, divided
- 2 tablespoons vegetable oil
- 2 portobello mushrooms, stems removed and caps cut into 1-inch pieces
- 8 large shallots, finely chopped
- 2 tablespoons all-purpose flour
- 1 bottle (12 ounces) dark beer
- 1 tablespoon white-wine vinegar
- 1/2 teaspoon dried thyme
- 1 pound large carrots, peeled and cut into 2-inch lengths
- 1
Pat the veal dry and season with pepper and 1/4 teaspoon of the salt.
- 2
Heat the oil in a large saucepan or Dutch oven over high heat. Add the veal and cook until browned on all sides, 3 to 4 minutes. Transfer to a plate.
- 3
Reduce the heat to medium and add the mushrooms and shallots to the pan. Sauté until the shallots are just golden, about 5 minutes.
- 4
Stir in the flour. Add the veal, beer, vinegar, thyme, and the remaining salt, then bring to a boil.
- 5
Add the carrots, reduce the heat, and simmer, covered, until the veal is tender, about 1 1/4 hours.
Transfer the veal, carrots, and mushrooms to a warm serving dish. Boil the remaining liquid until reduced to about 1 1/4 cups and pour over the veal.
