Carbonnade a la Flammonde

Here in frosty New England, there's no shortage of snow days. Typically by January and February, the thrill of snow has long gone and we're dreaming of warm sands, the day we can finally shed our puffy down jackets, and the sound of birds fluttering about the blooming trees.


For now though, we have to warm our hearts some other way. My favorite method is by preparing this Julia Child dish: Carbonnade a la Flammande. The sweetness of the onions, the rich flavor of the broth, and the mouth-watering tenderness of the beef all make this a show-stopper for a small get-together or a special dinner for your family. It's perfect for a snow day, because this will take some time to prepare in the oven, and while it's cooking, the delicious aroma of warm beef stew sifts through the whole house.

Make It

Ways to make this your own:

I tend not to stray far from Julia Child's recipes for the simple reason that they are almost perfectly written already. But even Julia would want you to make this your own. Here are few ways you can do just that:

  • If you find yourself without lard or leftover bacon fat, why not cook up some bacon? You can either use it only for the fat and discard, or use it for the fat at the very beginning, save for later, and mix it in with the broth before it goes into the oven. It will only enhance the flavor.

*The original recipe calls for Pilsner, but if you don't have it on hand, it is perfectly acceptable to use another kind of beer. I'd go with one that you know you'll enjoy, since this makes up a good portion of the flavor in your stew.

*You can really add any herbs you find pleasing to this stew. I almost never make an herb bouquet, opting to just add to the stew, but you do you!

Carbonnade a la Flammonde

Serves 4

Adapted from Julia Child’s dish by the same name

Ingredients:

  • 3 lbs beef chuck, cut into 1 1/2 - 2 inch pieces

  • 2 - 3 Tbsp rendered pork fat (or good olive oil)

  • 6 cups-worth of sliced onions

  • 5-6 cloves garlic, smashed with the side of a knife blade

  • 1 - 1 1/2 cups beef broth

  • approximately 3-4 cups of beer (Pilsner or whatever you have that you enjoy)

  • 2 Tbsp brown sugar

  • few sprigs of parsley (original recipe calls for 6), plus extra chopped parsley for garnish

  • 1 bay leaf

  • 1/2 tsp thyme (or fresh thyme sprigs if you so desire)

  • 1 1/2 tbsp cornstarch, mixed with 2 tbsp white wine vinegar

  • Salt and pepper

Directions:

  1. Take out the meat and salt generously. Let the meat come to room temperature (if it's been in the fridge beforehand, this will take roughly 30 minutes to an hour). Meanwhile, slice your onions until you have about 6 cups worth, and smash your garlic cloves with the blade of your knife.

2. Preheat the oven to 325 degrees. Heat the lard, pork fat, or olive oil in a Dutch oven, or large stewpot that can safely go into an oven, over medium heat. Brown the beef in batches, making sure not to overcrowd the pan. Stir the beef minimally, just until all sides are browned. When done, take out and let the meat rest. Continue until all the beef has been browned.

3. Add more pork fat (or olive oil) if needed. Place the sliced onions in the Dutch oven, sprinkle with a touch of salt, and cook until browned and partially caramelized (10-15 minutes). Once you're satisfied with them, take out of the Dutch oven into a bowl.

4. Place half of the browned beef in the bottom of the Dutch oven. Over this, place half of your onions. Add another layer of beef, and cover with the rest of the onions, and scatter your garlic around. Add your beef stock first, then add however much beer you need to just barely cover the beef. At this point, you can add your herbs: your parsley sprigs, bay leaf, and thyme.

5. Let this come to a simmer on the stove, then cover and place in the oven to bake for 2 to 2 and a half hours. I strongly encourage you to check how done your beef is throughout. You'll know it's done once the meat is fork tender (meaning you barely have to touch the meat and it all just falls apart on its own).

6. Once you're satisfied that everything is done, turn off the oven, and return the pot to the stove. (Be careful, as the Dutch oven will be quite hot). With a slotted spoon, take out as much beef as you can (it's okay if you don't get it all). Turn the stove on medium and bring the broth to a strong simmer.

7. Meanwhile, make your cornstarch and white wine vinegar mixture and add to the liquid. Stir as you add it so it doesn't become clumpy.

8. Boil the broth down until you have about 2 cups worth. Place the beef back in the pot, stir briefly, and adjust your salt and pepper if needed. Enjoy with Belgian beer, parsley potatoes, and haricots verts or a salad!

*** This can be made ahead of time. Simply reheat on the stove. Once the stew comes back to a boil, reduce to a simmer, and let heat until the meat has heated through again (about 10-15 minutes).