Carbonnades a là flamande / Stoofvlees



500g of tough chopped stew beef
3 big sweet onions
2 bottles of geuze or chimay bleu
beef stock cubes


Prepare a homemade version of Zuppa Toscana, a dish with American-Italian origins, recognized for its inclusion of Italian sausage, bacon, kale, and potatoes. This soup style has gained popularity through Olive Garden. Zuppa Toscana, an American-Italian creation, features a blend of ingredients including Italian sausage, bacon, kale, and potatoes. This dish, celebrated for its origins at Olive Garden, combines the flavors of these diverse elements. Kale, a nutritious leafy green, is a notable component of this recipe. Its health benefits encompass high levels of vitamins and minerals, including vitamin K, vitamin A, and vitamin C. Furthermore, it is rich in antioxidants and is associated with potential anti-inflammatory properties. In comparison to traditional stews featuring sausages, the incorporation of kale in Zuppa Toscana contributes to an added layer of nutritional value. To prepare this soup, begin by sautéing chopped bacon in a large pot over medium-high heat until it turns brown (approximately 5-7 minutes). Afterward, transfer the bacon to a plate lined with paper towels and drain excess oil, retaining about 1 tablespoon of oil in the pot. Proceed to cook the "Hot" variety of Italian sausage, breaking it apart with a spatula and cooking until done (around 5 minutes). Remove the sausage to a plate lined with paper towels. Next, finely dice an onion and add it to the pot, sautéing for approximately 5 minutes until it becomes soft and golden. Add minced garlic and sauté for an additional minute. Incorporate 6 cups of chicken broth or stock and 4 cups of water, bringing the mixture to a boil. Introduce sliced russet potatoes and cook for 13-14 minutes, or until they can be easily pierced with a fork. As the potatoes approach their desired tenderness, add the chopped kale and cooked sausage to the pot, allowing the mixture to come to a gentle boil. Stir in 1 cup of whipping cream, bringing the soup to another boil. Adjust the seasoning with salt and black pepper according to taste, and then remove the pot from the heat. To serve, garnish the soup with the reserved bacon and optional grated Parmesan cheese.