Carbonnade Flamande (Flemish Beef Stew)
A Flemish stew of beef braised slowly in Belgian dark beer until meltingly tender and rich. The bitterness of the beer, the sweetness of brown sugar, and a slice of mustard-smeared bread give it real depth. A one-pot winter treat that just needs time.
Ingredients
- Beef (shin/chuck) · large chunks800 g
- Onions · sliced3
- Belgian dark beer · e.g. Duvel, Trappist500 ml
- Beef stock1 cup
- Brown sugar2 tbsp
- Dijon mustard2 tbsp
- Baguette (or bread) · spread with mustard, as a lid2 slices
- Bay leaf & thyme · a little each
- Oil & butter2 tbsp
- Red wine vinegar · to finish1 tbsp
- Salt & pepper · to taste
Steps
- ⏲ 8 min
Season the beef with salt and pepper, dust lightly with flour, and brown on all sides in an oiled pot; remove.
- ⏲ 8 min
Add butter to the same pot and cook the onions until browned.
- ⏲ 3 min
Return the beef, pour in the beer and stock, and add the brown sugar, bay, and thyme. Lay the mustard-spread bread on top.
- ⏲ 120 min
Cover and braise on low for 2 to 2.5 hours, until the beef is fork-tender.
- ⏲ 2 min
Stir the bread into the sauce to thicken it, and adjust with the vinegar. Serve with fries or mashed potato.
Tips & Variations
Variations
- With stoemp: Serve alongside Belgian mashed potato (stoemp).
- With frites: Fries are the classic pairing.
- Prunes/raisins: Add a little dried fruit for gentle sweetness.
- Gingerbread: Use pain d'épices instead of bread for extra spice.
Tips
- Brown the beef well — it builds the stew's deep flavor.
- Balance the beer's bitterness with the brown sugar.
- The mustard-smeared bread melts in to thicken the sauce naturally.
- Don't rush it — low and slow, or the beef stays tough.
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