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Belgian carbonnade flamande with tender beef in dark beer gravy, onions, and crusty bread.

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
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Belgian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.