Carbonnade Flamande

Carbonnade Flamande (Flemish Beef and Beer Stew)

A rich Belgian beef stew braised slowly in dark beer with caramelised onions, a whisper of mustard and a hint of brown sugar. Classic Flemish comfort food, traditionally served with golden Belgian fries.

Prep

25 min

Cook

180 min

Total

205 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1350 g (3 lb) beef chuck or shoulder, cut into 4 cm cubes, well-marbled, trimmed of hard fat
• •30 g (¼ cup) plain flour
• •5 ml (1 tsp) fine sea salt, plus more to taste
• •5 ml (1 tsp) black pepper, freshly ground
• •45 ml (3 tbsp) unsalted butter, divided
• •15 ml (1 tbsp) neutral oil, e.g. sunflower or canola
• •900 g (2 lb) yellow onions, thinly sliced, about 4 large
• •10 g (2 cloves) garlic, minced
• •500 ml (17 fl oz) dark Belgian beer (Oud Bruin or dark abbey ale), a Flemish Rodenbach or Leffe Brune works well; avoid very bitter IPAs
• •250 ml (1 cup) beef stock, low-sodium
• •15 g (1 tbsp) light brown sugar, packed
• •30 ml (2 tbsp) Dijon mustard, plus extra to serve
• •2 g (1 tsp) caraway seeds, optional, but traditional in many Flemish recipes
• •2 g (2 pieces) bay leaves
• •15 ml (1 tbsp) red wine vinegar
• •20 g (1 slice) country bread, thickly sliced, for spread and topping
• •15 g (1 tbsp) grainy or smooth mustard, to spread on the bread
• •15 ml (1 tbsp) flat-leaf parsley, chopped, to garnish

Steps

1. 1 Pat the beef very dry with paper towels. Toss with flour, salt and pepper until evenly coated and shake off excess.
2. 2 Heat 30 g (2 tbsp) butter with the oil in a heavy Dutch oven over medium-high until shimmering. Brown the beef in batches, turning, for 2 to 3 minutes per side until deeply browned. Transfer to a plate and repeat; do not crowd the pan.
3. 3 Lower the heat to medium. Add the remaining 15 g (1 tbsp) butter and the sliced onions. Cook, stirring occasionally, for 18 to 25 minutes until the onions are deeply golden and caramelised. Add the garlic and caraway seeds (if using) and cook 1 minute more.
4. 4 Stir in the brown sugar and cook 1 minute, then pour in the beer and scrape up every browned bit from the bottom of the pot. Simmer for 5 minutes to reduce slightly and cook off raw alcohol.
5. 5 Return the beef and any juices to the pot. Add the beef stock, mustard, bay leaves and red wine vinegar. The liquid should almost cover the meat; top with a little water if needed.
6. 6 Bring to a gentle simmer, cover with a tight lid, and reduce the heat to low. Braise for 2 to 2½ hours, stirring every 30 minutes, until the beef is fork-tender and pulls apart easily.
7. 7 While the stew cooks, toast the bread, spread both sides with mustard and set aside. Remove the bay leaves and discard.
8. 8 Taste and adjust seasoning with salt, pepper and a drop more vinegar if it needs brightness. The sauce should coat the back of a spoon; if it is thin, simmer uncovered for a few minutes to reduce.
9. 9 Ladle the carbonnade into warm bowls, lay a mustard-spread slice of bread on top, scatter with parsley and serve very hot with Belgian fries (or boiled potatoes) and extra mustard on the side.
10. 10 Doneness and safety: the beef must reach an internal temperature of at least 85 °C (185 °F) by the end of braising, and the visual cue is meat that shreds easily with a fork. Hold the stew hot (above 65 °C / 149 °F) until serving and consume within 2 days, or cool quickly and refrigerate. Reheat fully to a rolling simmer before serving.