Carbonnade Flamande
This hearty Belgian beef stew is braised in dark beer, creating a rich and savory sauce. Sweetened with brown sugar and brightened with mustard, it's a comforting meal perfect for a cold day.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 720 kcal
Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef chuck, cut into 2-inch (5.1 cm) cubes
- 2 tbspall-purpose flour
- 2 tbspvegetable oil
- 2 pcsyellow onion, sliced
- 3 clovegarlic, minced
- 750 mldark beer, such as Belgian dubbel or stout
- 250 mlbeef broth
- 2 tbspdijon mustard
- 1 tbspbrown sugar, packed
- 1 pcsbay leaf
- 3 gfresh thyme
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspparsley, fresh, chopped(optional)
Equipment
dutch oven · cutting board · knife
The method
Step by step
- 1
Pat the beef chuck dry with paper towels, then season generously with salt and black pepper.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
- 2
Dust the seasoned beef with all-purpose flour, tossing to coat evenly.
About 2 min
- 3
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 4
Sear the floured beef in batches until deeply browned on all sides, then remove the beef and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches for a good crust.
- 5
Add the sliced yellow onion to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
About 10 min
- 6
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Deglaze the pot with a splash of the dark beer, scraping up any browned bits from the bottom.
About 1 min
Cook’s note: This adds a lot of flavor to the sauce.
- 8
Return the seared beef to the pot, then pour in the remaining dark beer and beef broth.
- 9
Stir in the dijon mustard, brown sugar, bay leaf, and fresh thyme.
- 10
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender.
About 3 hr
Cook’s note: Check occasionally and stir to prevent sticking; add a little more broth if it gets too dry.
- 11
Once cooked, remove the bay leaf and thyme sprigs.
About 1 min
- 12
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
- 13
Serve the Carbonnade Flamande hot, garnished with fresh chopped parsley if desired.
Cook’s note: Traditionally served with frites or mashed potatoes.
Per serving
Nutrition
- Calories
- 719.9kcal
- Protein
- 45.7g
- Carbs
- 22.4g
- Fat
- 44.5g
- Fibre
- 2g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Carbonnade Flamande in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth if needed.
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