BelgianDinner

Recipe Story

origins & traditions

Carbonnade Flamande is a quintessential Flemish stew that showcases the Belgian love for combining beef and dark ale. This traditional dish features tender chunks of beef slowly braised with caramelized onions in rich Belgian beer, enhanced with mustard, brown sugar, and aromatic herbs. The long, slow cooking process transforms the ingredients into a deeply savory, slightly sweet, and incredibly tender stew. Traditionally served with crispy frites or hearty boiled potatoes, this one-pot wonder exemplifies Belgian home cooking at its finest. The dark ale not only tenderizes the meat but also imparts a distinctive malty complexity that makes this dish truly unforgettable. Perfect for cold weather dining, family dinners, or impressing guests with authentic Belgian cuisine.

Instructions

step by step

0/10 done

Cut the beef into 2-inch chunks and pat dry with paper towels. Season generously with salt and black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 8-10 minutes per batch. Remove and set aside.
Add remaining olive oil to the pot. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 15-20 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste, brown sugar, and flour, cooking for 2 minutes while stirring constantly.
Add the browned beef back to the pot. Pour in the dark ale, ensuring the meat is mostly covered.
Add bay leaves, thyme, and mustard. Stir to combine.
Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 hours, stirring occasionally, until beef is fork-tender.
If the sauce is too thin, uncover and simmer for an additional 15 minutes to reduce. Season with additional salt and pepper to taste.
Remove bay leaves before serving. Garnish with fresh parsley.

Carbonnade Flamande

4.9 (16)

A hearty Flemish beef and onion stew braised in dark ale with warm spices, creating a rich, deeply flavored comfort dish perfect for cozy gatherings.

medium

2h 50m

6 servings

Ingredients

0 of 12 checked

Main

1200 grams beef-steak, cut into 2-inch chunks
4 pieces onions, thinly sliced
3 tablespoons olive-oil
1/4 cups flour
2 tablespoons tomato-paste
2 tablespoons mustard, Dijon

Aromatics

4 cloves garlic, minced
2 pieces bay-leaves
2 teaspoons thyme, dried

Seasoning

2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Garnish

3 tablespoons parsley, chopped (optional)

Chef Tips

expert advice

•For the most authentic flavor, use a Belgian dark ale or Dubbel beer.

•The beer should have rich malty notes rather than hoppy bitterness.

•If the stew seems dry during cooking, add a bit of beef broth.

•Some traditional recipes include a slice of bread spread with mustard placed on top during the last hour of cooking, which dissolves into the sauce for extra thickness and flavor.

•This dish tastes even better the next day as the flavors meld together.

•For a richer sauce, you can add a tablespoon of butter at the end.

•Serve with Belgian frites, mashed potatoes, or buttered egg noodles to soak up the delicious gravy.

•A crisp green salad on the side provides a nice contrast to the rich stew.