Carbonade flamande
Belgium’s beef and beer stew: chunks of beef braised with sweet onions and dark ale, thickened with mustard-spread bread.
- 200 min20 prep · 180 cook
- MediumDifficulty
- 540 kcalper serving
Ingredients
- Beef chuck, in chunks1.2 kg
- Onions3
- Butter40 g
- Plain flour2 tbsp
- Belgian brown ale500 ml
- Beef stock250 ml
- brown bread2 slices
- Dijon mustard2 tbsp
- Brown sugar1 tbsp
- Cider vinegar1 tbsp
- thyme3 sprigs
- Bay leaves2
- Saltto taste
- Black pepperto taste
- Chips, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the beef, dust it with flour and brown it in half the butter in batches. Set aside.
- 2
Add the rest of the butter and the sliced onions and cook slowly until soft and golden.
- 3
Return the beef, pour in the beer and stock, add the sugar, vinegar, thyme and bay leaves and bring to a simmer.
- 4
Spread the bread with the mustard and lay it on top, mustard side down. Cover and simmer gently.
- 5
Stir so the bread dissolves into the sauce, remove the herbs and adjust the seasoning.
- 6
Serve with chips or boiled potatoes.
Tips and questions
- Which beer should I use?
- A Belgian brown or Flemish red ale, or a dubbel. Avoid very hoppy beers, which turn bitter during the long cooking.
- Can I cook it in the oven?
- Yes: cover the pot and cook at 150 °C for about 2½ hours. The heat is more even and it won’t catch.
Enjoy your meal!
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