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A
s a teenager, I first began cooking Belgian Carbonnades from a recipe I
discovered in one of Miriam Guidroz` Times-Picayune columns.
This luscious beef stew originated as poor people’s food in Northern
Belgium, utilizing cheap, tough, cuts of beef stewed in beer. The beer acts as
a tenderizing agent and long cooking (made especially easy by a slow cooker)
renders this dish one of the most delectable wintertime dinners imaginable.
The traditional thickener in Carbonnades is stale bread and the spiciness comes
from pungent mustard.
Over time, as my food became more and more Louisiana centric, it dawned on
me that Belgian Carbonnades could quite easily become Creole Carbonnades
with a few simple, adjustments using distinctly local ingredients.
Just as in the traditional preparation, I brown cubed stew meat with sliced
onions; season with thyme, bay leaves, salt and pepper then add enough beer
and beef stock to completely cover the dish.
It’s important to use a dark lager style beer for the cooking liquid. This is
where transforming the traditional carbonnades into something distinctly local
becomes a breeze. South Louisiana has recently become inundated with small,
boutique breweries and every one of them makes some thick, rich brew just
perfect for simmering in the stew.
Once the meat has become tender, it’s time to lie on the Louisiana touch! Stale,
New Orleans French bread is the perfect thickener. Cut the bread pieces into
approximately 2 inch thick slices, then slather Zatarain’s Creole mustard on
both sides of the bread. (In Belgium, they’d use a more refined, Dijon style —
but our spicy, rough grain Creole mustard makes this dish sing!)
Lay the slices directly on top of the stew (adding a little extra liquid first, if
necessary) and then cover and slowly simmer until the bread has completely
dissolved. Stir well to break up any whole pieces of bread that remain and serve
with plain, boiled potatoes — or, if you’re feeling particularly wicked — give
this stew a try over crisp French fries!
Thanks to the Belgians for their inspiration — but as usual, here in South
Louisiana — we have the local ingredients needed to take this traditional
European stew over the top!
CROCKPOT Creole Carbonnades
WHAT YOU WILL NEED
2 pounds beef stew meat
½ cup flour
½ cup oil
2 thinly sliced onions
2 cups beef stock
2 bottles of dark beer
8-10 rounds of stale french bread
½ cup Creole mustard
Salt and pepper to taste
4 Idaho potatoes, peeled, cut into ½ inch cubes
and parboiled until tender
HOW TO PREP
Heat oil in a Dutch oven. Season the flour with salt and pepper.
Dredge the stew meat in the flour and brown in the Dutch oven
in single layers. Reserve the browned meat. Reduce the heat
and add the sliced onions to the pan. Stirring frequently, cook
the onions until translucent. Add browned beef, the beer and the
beef stock. Bring to a simmer and cook together gently for 40
minutes, adding more beer or water if needed.
Spread the Creole mustard on the french bread slices and place
on top of the stew. Cover and continue to cook until the bread
breaks down to make the thick gravy. Serve with the boiled
potatoes. (Serves 6–8)
by
Poppy Tooker +
photos by
Denny Culbert
RECIPE,
try me!
FROM ROUSES
TEST KITCHEN
Crock Pot Creole
