Julia Child's Carbonnade à la Flamande (Belgian Beer Stew) | Jamie & Julia
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Carbonnade à la Flamande! Belgian Beer Stew from Julia Child’s Mastering the art of French Cooking Vol 1. Kind of like Boeuf …
This looks fantastic! Once again you have my mouth watering! BTW: Cuts of meat can have different names throughout the U.S., too. It can be very confusing.
EXCELLENT Job on this dish! I've made this beer stew several times over the years (as well as the Boeuf Bourguignon) and I really much prefer the beer stew over the Boeuf Bourguignon.. just my own taste, of course.
I love your series and have binging it. I have my grandmothers copy of julia child’s book and gifted a copy to my sister in law. You are doing a great job.
Can I recommend you take your copy to a copy center and and the can rebind it for you. I have done it before with a lot of the old cook books I got from grandmother
I feel you, Jamie. As a person from the UK, I have to go check a chart any time a cooking show mentions "New York Strip" (it's sirloin).
You have come a long way
I'm proud of you
My Belgian mother always added prunes to her carbonade flammande.
Okay. I made this. It didn't come out like yours and I know why. BEEF FLOATS. I added WAY too much liquid trying to get the beer/stock to "barely cover the beef". LMAO. And instead of straining and reducing the liquid after removing it from the oven, I added the slurry right away and immediately realized my mistake. It was far too much liquid to reduce. The cornstarch completely cooked out and I was left with a copious amount of bland ass, pale brown onion water. I'm going to try again though.
I keep telling cooking show hosts that if you slice your onions over by your gas stove with two burners on you won't have any tears.
Yes, animals are delicious! where did you get your pans?
Using a mandolin for the onion prep makes life a lot easier.
As a Belgian, I strongly approve using Leffe Bruin for this stew. Nice choice! We don't make this with lager beer. The real Belgian version binds the sauce using a slice of bread spread with mustard. It cooks in the stew and dissolves completely, binding the sauce and giving it the character with the mustard (and not vinegar, which indeed would make it too sharp).
It warmed the cockles of your heart!
One of my favorite recipes! You really need a good Dutch oven. Skip Le Creuset and buy a 6qt one by Lodge. They’re cheap and about as good as the expensive one.
Leffe…. smells exactly like smoked oysters.
Hey I've nerding out on this. Thank you for doing this. I think our generation tends to think of these old cookbooks as outdated. Just another reminder that people before us did alot of Trial-and-error
Wow that looks amazing Jamie!
It looks good, but all that browning takes too long and spatters grease which must be cleaned up. I would cook this in a slow cooker with a liner. Cook all day, (with the bay leaf) refrigerate till mealtime next day, throw away the fat (solidified conveniently on the top) and add the seasonings and thickener. A Belgian farmer who works every day in a chilly field might be able to eat all that fat, but we're modern, and no way am I feeding the family that much saturated fat.
I'm hugely unimpressed with how he treats the book that was her life's work and is the subject of his career!
It's beyond tragic how he slams that book around with zero regards!!!
Up your game man as you look a fool and someone how jumps on the back of talent without the respect that talent deserves!!!
You literally broke the book stand with your childish behaviour…..she's currently paying your rent man!!
And that's how your pay your respect. !wow I do wonder how you treat your wife man?!?
Use this instead of gravy for poutine. Seriously.
Doesn't the bear make the stew supper bitter though?
To prevent onion tears, clench a match between your front teeth. It works.
This needs potatoes.
I'm hooked. I loveee your videos and am now sending challenges to friends for "Julia & Jamie nights." Gonna be so fun & delicious. Like you. ***Erm… the fun part, I wouldn't know about delicious. Eek/Ha. 🤪 Thanks for doing what ya do.
No butter?
The vinegar was WRONG, and that’s why you were dissatisfied at the end. (NOT your fault, of course; Julia made the mistake, and you were just following her recipe.) The authentic thickener and “character” builder comes in the form of a heftily mustard-slathered slice of bread that is placed on top of the stew when you put it to cook. The bread ‘melts’ away into the stew, and the mustard too incorporates itself as it stews. That’s all the vinegar you need in this rich dish.
Where did you get that amazing set of enameled cast iron pots & pans? Everytime I see them I want to buy them 😊
Hey Jamie, always get the freshest onions you can find, either from a farmers market or straight from the garden to avoid the tears. Onions absorb sulfur from the soil they grow in which combines with amino acids to form amino acid sulfoxides. When you cut an onion, you expose the sulfoxides to enzymes and convert them into an irritant. Older onions are more likely to make you cry because they begin to leak the enzyme into the cellular fluids. A sharp knife and a fresh onion is the best way to govto avoid painful tears. Did you know that produce you buy from a grocery store/supermarket is WAY older than you think? Onions are often 9-12 months old by the time you buy them and apples are on average 14 months old, an investigation revealed. 👀 look it up 👍 it makes me want a large garden of my own but that's easier said than done when you live an apartment life with no land of your own.
What's the difference between an onion and a bagpipe?
Nobody cries when you chop up a bagpipe lol
The Belgian beer originally used was probably an ale. Julia probably specified lager because lagers tend to be less hopped and not as bitter. One trick worth knowing about when the vinegar or tomatoes have too much character (too sour) is to add small amounts (knife tips at a time) of baking soda (not powder but soda). Stir it in a let the frothing stop. Taste it. It is still too sour add a bit more. Works for chili when the tomatoes are too sour too.
Another truck with onions. Don't breathe through your nose. That's how it gets into your eyes.
Sounds weird but it's true
The best of it is the vet, don’t take it out 😢😢