Belgian Carbonnade Flamande (Flemish Beef and Beer Stew)

Carbonnade flamande is a classic Flemish stew where beef and sweet onions slowly braise in dark beer until the gravy is rich and tender.

Brown the beef in batches, soften the onions, then layer the stew with mustard-spread bread and beer so it thickens naturally as it cooks.

Choose a malty dark beer rather than a very bitter one; bitterness intensifies during the long braise.

Serving Suggestions

Serve with Belgian-style fries, boiled potatoes, or buttered noodles, plus crusty bread for the gravy and a little sharp mustard at the table.

Recipe Notes

The stew tastes even better the next day. Cool it quickly, refrigerate it, and reheat gently until bubbling at the edges.

Belgian Carbonnade Flamande (Flemish Beef and Beer Stew)

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Tender beef and sweet onions braised slowly in dark Belgian beer with mustard, thyme, and bay.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Belgian

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Stew

• 2 lb beef chuck, cut into 2-inch cubes pat dry before browning
• 2 tbsp neutral oil
• 3 large yellow onions, thinly sliced about 450 g
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups dark Belgian-style beer such as dubbel or brown ale
• 1 cup beef stock
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• 2 sprigs fresh thyme
• 2 leaves bay leaves
• 1 tsp fine salt plus more to taste
• 1/2 tsp black pepper

Bread and Serving

• 4 slices country bread crusts removed if needed to fit the pot
• 1 tbsp Dijon mustard for spreading on the bread
• 1/4 cup fresh parsley, chopped for finishing

Equipment

• Dutch oven
• Chef’s knife
• Wooden spoon
• Tongs
• Ladle

Method

 

Brown the Beef:

1. Pat the beef dry and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches, turning until all sides are deeply colored. Transfer to a plate.
2. Lower the heat to medium. Add the onions and cook for 10 to 12 minutes, stirring often, until soft and golden. Add the garlic and cook for 30 seconds.

Build and Braise:

1. Sprinkle the flour over the onions and stir for 1 minute. Pour in the beer and stock, scraping up the browned bits, then stir in the brown sugar, thyme, bay leaves, and mustard.
2. Return the beef and any juices to the pot. Spread the bread slices with the remaining mustard and lay them mustard-side down on the surface. Bring to a gentle simmer.
3. Cover and braise in a 325°F (165°C) oven for 2 hours, or until the beef is fork-tender. Remove the lid for the final 15 minutes if the gravy needs thickening.

Finish and Serve:

1. Remove the thyme stems and bay leaves. Stir the softened bread into the gravy, taste, and adjust the seasoning.
2. Spoon the carbonnade into bowls, scatter with parsley, and serve with fries, potatoes, noodles, or extra bread.

Nutrition

Calories: 610kcalCarbohydrates: 33gProtein: 48gFat: 29gSaturated Fat: 10gCholesterol: 150mgSodium: 820mgFiber: 4gSugar: 10g

Notes

• A malty dark beer gives the stew depth without overwhelming bitterness; avoid strongly hopped beers.
• The mustard bread thickens the sauce and is part of the traditional texture, so let it dissolve naturally rather than removing it.