andrejthechef
BelgiumStewDinner

Carbonnade Flamande

Beef slowly braised in Belgian beer with caramelized onions and mustard, classically served with fries.

prep
25 min
cook
2 h 30 min
total
2 h 55 min
serves
5
level
medium
Carbonnade Flamande, a dish from Flanders

Carbonnade flamande is Flanders' answer to beef bourguignon, beef braised not in wine but in dark Belgian beer, sweetened with caramelized onions and a little brown sugar.

A slice of mustard-smeared bread melted right into the pot is the traditional way the sauce gets its body, no separate roux required.

Part of our 20 best Belgian recipes list.

method

  1. Season the beef with salt and pepper, and dust lightly with flour. Heat the oil and half the butter in a heavy pot, and brown the beef in batches over high heat. Set aside.

  2. Add the remaining butter to the pot, and cook the sliced onions with the brown sugar over medium heat until soft and deeply caramelized, about 15 minutes.

  3. Return the beef to the pot, and pour in the beer and stock, scraping up any browned bits from the bottom.

  4. Add the bay leaves and thyme, and bring to a gentle simmer.

  5. Spread the mustard on the bread slices, and lay them mustard-side down on top of the stew; they'll dissolve in and thicken the sauce as it cooks, a classic Flemish trick.

  6. Cover and simmer gently over low heat, or in a 150°C (300°F) oven, for 2 to 2.5 hours, until the beef is completely tender and the sauce has thickened.

  7. Remove the bay leaves and thyme stems, season to taste, and serve hot with fries.

chef's tips

  • The mustard-smeared bread melting into the stew is a real, traditional thickening method, not a shortcut; don't skip it.
  • A malty Belgian abbey ale or dark ale works better here than a hoppy one, since bitterness intensifies as the beer reduces.