Carbonnade Flamande
A Flemish beef stew from the historic County of Flanders, which straddled what is today Belgium and northeastern France, likely originating as a rustic dish for tough cuts and long braising. Its defining marker is a dark Belgian ale — not red wine — plus a slice of mustard-smeared bread laid on top that dissolves into the sauce as it braises, a thickening technique modern recipes often drop in favor of flour or cornstarch.
Meat
⚠ Contains: Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.2 kg beef chuck, cubed
- 1 kg onions, sliced
- 500ml Belgian brown ale or dubbel
- 1 slice bread, spread with mustard
- 2 tbsp mustard
- 1 tbsp brown sugar
- 1 bay leaf
- Thyme
- 2 tbsp butter
- A dash of vinegar
- Salt and pepper
Steps
- Brown the beef in batches in butter, then set aside.
- Caramelize the onions slowly in the same pot.
- Deglaze with the beer, then return the beef to the pot.
- Add the mustard-smeared bread, brown sugar, bay leaf, and thyme.
- Braise on low heat for 2-3 hours until the beef is fork-tender, stirring occasionally until the bread dissolves into the sauce.
- Adjust seasoning with a dash of vinegar. Serve with frites or boiled potatoes.