Carbonnades à la flamande is a type of Flemish beef stew that features beef and onions braised in a Belgian brew. And thanks to chef Peter Berley, there's a delicious vegetarian alternative.
This weekend, I tried my hand at Berley's take on the classic dish: Beer-Braised Seitan With Sauerkraut and Onions. It replaces beef with delicious, chewy seitan and calls for adding what at first seems like too much sauerkraut. Trust me—it's not.
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The result is a hearty, rich, and comforting stew. Enjoy!
Beer-Braised Seitan With Roasted Veggies
1/4 cup olive oil
2 lb. onions, thinly sliced
2 tsp. brown sugar
1/4 tsp. salt
3 cups sauerkraut
2 cloves garlic, crushed
Pepper, to taste
2 bay leaves
1 lb. seitan, diced
4 red potatoes, quartered
2 carrots, cut into 1/2-inch rounds
1 12-oz. bottle dark beer
Parsley, for garnish
•Preheat the oven to 300°F.
•In a large pot over medium heat, add the oil, onions, sugar, and salt. Sauté for about 10 minutes, or until the onions are tender. Add the sauerkraut, garlic, pepper, bay leaves, seitan, potatoes, and carrots. Pour in the beer and bring to a boil. Remove from heat.
•Pour the entire mixture into a casserole dish, cover, and bake for 1 1/2 hours, or until all the vegetables are very tender.
•Garnish with fresh chopped parsley and serve.
Makes 4 servings
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Comments ( 4 )
yum! i definitely have to try this recipe after i take a stab at making my own seitan!
Posted by veggievixen | February 23, 2009 9:05 PM
Posted on February 23, 2009 21:05
What a pretty plate. And what a powerful mix of flavors.
It makes me want to lick the monitor, just a little bit.
Of course, that could just be hunger!
Cheers.
Posted by Cooking School Confidential | February 23, 2009 9:35 PM
Posted on February 23, 2009 21:35
ok, I am from Belgium and even I can't make it that good, I tried several times...but for the real thing you have to make it with a real Belgium beer like a Brigand or a Duvel (its a heavy one)
greetings
Posted by Sarah | February 25, 2009 4:21 AM
Posted on February 25, 2009 04:21
Now that micro brews are so popular I have found playing with the type of beer used can really bring out some distinct flavors. Rogue and Fat Tire are two of my favorites.
Best.
Posted by Fusions Cuisine Catering | February 27, 2009 12:20 AM
Posted on February 27, 2009 00:20