Carbonade Flamande Recipe

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Carbonade Flamande
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Ingredients:

Directions:

  1. To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions.
  2. In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl.
  3. Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 569.79 Kcal (2386 kJ)
Calories from fat 219.92 Kcal
% Daily Value*
Total Fat 24.44g 38%
Cholesterol 171.12mg 57%
Sodium 478.88mg 20%
Potassium 1118.03mg 24%
Total Carbs 24.33g 8%
Sugars 6.72g 27%
Dietary Fiber 3.17g 13%
Protein 51.13g 102%
Vitamin C 8mg 13%
Vitamin A 0.1mg 5%
Iron 5.1mg 28%
Calcium 84.1mg 8%
Amount Per 100 g
Calories 103.23 Kcal (432 kJ)
Calories from fat 39.84 Kcal
% Daily Value*
Total Fat 4.43g 38%
Cholesterol 31mg 57%
Sodium 86.76mg 20%
Potassium 202.55mg 24%
Total Carbs 4.41g 8%
Sugars 1.22g 27%
Dietary Fiber 0.57g 13%
Protein 9.26g 102%
Vitamin C 1.5mg 13%
Iron 0.9mg 28%
Calcium 15.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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