Carbonnade Flamande
By Culiora
A classic Belgian beef and beer stew, slow-cooked until the beef is incredibly tender and bathed in a rich, savory gravy flavored with onions, dark beer, and often a touch of mustard and brown sugar. It's a quintessential comfort food.
- Servings: 6
- Prep time: 25 min
- Cook time: 180 min
- Total time: 205 min
Ingredients
- 1 kg Beef Stew Meat (e.g., Chuck Roast)
- 3 Onions
- 750 ml Dark Belgian Beer (e.g., Abbey Dubbel or Stout)
- 250 ml Beef Broth
- 2 tbsp Dijon Mustard
- 1 tbsp Brown Sugar (or Speculoos crumbs)
- 2 slices White Bread
- 3 sprigs Fresh Thyme
- 2 Bay Leaves
- 1 tbsp Apple Cider Vinegar
- 2 tbsp All-purpose Flour
- 2 tbsp Vegetable Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Cut beef into 2-inch cubes. Pat dry and season generously with salt and pepper. Slice onions thinly.
- In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef in batches until deeply colored on all sides. Remove beef and set aside.
- Add sliced onions to the pot and sauté until softened and caramelized, about 10-15 minutes. Sprinkle with flour and stir for 1 minute.
- Return beef to the pot. Pour in the dark Belgian beer, scraping up any browned bits from the bottom. Add beef broth, thyme sprigs, and bay leaves.
- Spread Dijon mustard over one side of each slice of bread, then place the bread mustard-side down on top of the stew. Sprinkle with brown sugar (or crumble speculoos cookies over it). The bread helps to thicken the sauce and adds flavor.
- Bring the stew to a simmer, then reduce heat to low, cover, and slow-cook for 2.5-3 hours, or until the beef is fork-tender. Alternatively, transfer to a preheated oven at 160°C (325°F).
- Stir in apple cider vinegar. Remove bay leaves and thyme stems.
- Taste and adjust seasoning. Serve hot, traditionally with Belgian frites (fries) or mashed potatoes.