Name: Carbonnade Flamande Flemish Beef and Beer Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Belgian
Ingredients: 2.2 lbs Beef chuck roast, cut into 2-inch cubes; 4 oz Bacon or pancetta, diced; 3 large Large yellow onions, thinly sliced; 12 fl oz Belgian dark ale (like Chimay or Leffe); 2 cups Beef stock; 2 tbsp All-purpose flour; 1 tbsp Brown sugar; 1 tbsp Red wine vinegar; 4 sprigs Fresh thyme sprigs; 2 whole Bay leaves; 2 tbsp Dijon mustard; 2 slices Slices of sourdough bread; 2 tbsp Unsalted butter

"Experience the ultimate Belgian comfort food with this Carbonnade Flamande, featuring melt-in-your-mouth beef braised in a rich, dark ale gravy. The deep mahogany sauce, flavored with caramelized onions and a touch of mustard, creates a complex balance of sweet and savory notes that define this classic dish."

1 Ingredients

Qty	Item
2.2 lbs 1000 g	Beef chuck roast, cut into 2-inch cubes
4 oz 115 g	Bacon or pancetta, diced
3 large 600 g	Large yellow onions, thinly sliced
12 fl oz 350 ml	Belgian dark ale (like Chimay or Leffe)
2 cups 480 ml	Beef stock
2 tbsp 16 g	All-purpose flour
1 tbsp 12 g	Brown sugar
1 tbsp 15 ml	Red wine vinegar
4 sprigs 4 g	Fresh thyme sprigs
2 whole 2 pcs	Bay leaves
2 tbsp 30 g	Dijon mustard
2 slices 80 g	Slices of sourdough bread
2 tbsp 28 g	Unsalted butter

2 Instructions

Pat the beef dry and season generously with salt and pepper. In a large Dutch oven, melt the butter over medium-high heat and brown the beef in batches until a deep crust forms. Remove and set aside.

In the same pot, add the diced bacon and cook until crisp. Add the sliced onions and cook over medium heat for about 15-20 minutes until they are deeply caramelized and soft.

Stir in the garlic and flour, cooking for 2 minutes to remove the raw flour taste. Deglaze the pot with the Belgian ale, scraping up all the browned bits from the bottom.

Return the beef and its juices to the pot. Add the beef stock, brown sugar, red wine vinegar, thyme, and bay leaves. The liquid should just cover the meat.

Spread the Dijon mustard on the sourdough bread slices and place them mustard-side down on top of the stew. Cover and simmer on low heat for 2 to 2.5 hours until the beef is fork-tender.

Remove the bay leaves and thyme sprigs. Stir the mustard bread into the sauce; it will dissolve and act as a thickener. Season with additional salt and pepper to taste before serving.

·
Use a traditional Belgian Trappist ale or Abbey dubbel for the most authentic flavor; avoid overly hoppy IPAs which can become bitter when reduced.
·
Don't rush the onions; the deep mahogany color of the stew comes from the long caramelization process.
·
If you can find Speculoos cookies, use 2-3 of them instead of one slice of bread and the sugar for a truly traditional Flemish touch.
·
This stew tastes even better the next day after the flavors have had time to meld in the refrigerator.

? Frequently Asked Questions

What is the best beer for Carbonnade Flamande?

A Belgian Dark Strong Ale or Dubbel is best. Look for brands like Chimay Blue, Westmalle Dubbel, or Leffe Brown.

Can I make this in a slow cooker?

Yes. Brown the beef and onions on the stove first, then transfer everything to a slow cooker and cook on low for 7-8 hours.

What should I serve with Flemish beef stew?

Traditional sides include thick-cut Belgian fries (frites) or buttery mashed potatoes and a crisp green salad.

Can I use a different type of meat?

Beef chuck is ideal because of its fat content, but you can use brisket or even wild boar for a gamier variation.

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