Transitioning from stovetop to oven cooking
I’m preparing Carbonade a la Flamande (a Belgian stew made with beef and onions simmered in beer). The recipe suggests cooking it in a Dutch oven on the stovetop over low heat for 2.5 hours. Would it be possible to cook it in a covered Dutch oven at 325 degrees for the same duration, or would I need to adjust the cooking time?
The meat is thinly sliced and has already been browned, so the main goal is to tenderize the meat and thicken the gravy.
Cooking your Carbonade a la Flamande in a covered Dutch oven in the oven at 325 degrees is a great idea! Generally, the oven’s steady heat can help tenderize the meat and meld the flavors well.
Since the meat is already thinly sliced and browned, you can likely stick with the original cooking time of 2-1/2 hours. However, it’s a good practice to check on it around the 2-hour mark to see how it’s progressing. If it looks like it’s thickening nicely and the meat is tender, you may not need the full time. If it seems like it needs more, you can let it go a bit longer while checking occasionally.
Also, keep an eye on the moisture level; if it looks like it’s drying out, you can add a little more beer or broth to keep it nice and saucy. Enjoy your cooking!
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