Carbonnade Flamande is a hearty Belgian stew made with beef, beer, and onions. It’s slow-cooked until the meat is tender and full of flavor. Perfect for a cozy dinner!
It’s hard to resist that rich taste, especially during chilly evenings. I love serving it with crusty bread to soak up the delicious sauce. Yummy comfort food! 🍞
Key Ingredients & Substitutions
Beef Chuck: I recommend using beef chuck because it becomes tender and flavorful after slow cooking. If you need a healthier option, try using beef round or even turkey for a lighter version.
Belgian Dark Beer: This gives the stew its rich flavor. If you can’t find it, any dark ale could work well. Non-alcoholic beer or beef broth can substitute if you prefer to avoid alcohol.
Onions: You want to use yellow onions for their sweetness when cooked down. Sweet onions or even shallots are good substitutes if you need something different!
Rye Bread: This adds texture and flavor to the stew. If you’re gluten-free, feel free to use gluten-free bread or a thick slice of potato or corn bread instead.
What’s the Best Way to Brown the Beef and Onions?
Browning the beef and onions properly is crucial for flavor. Start with a hot pot to achieve a nice sear. Here’s how to do it right:
- Heat the pot over medium-high heat before adding oil or butter.
- Brown the beef in small batches to avoid overcrowding, which can steam instead of brown.
- For the onions, give them time—about 15-20 minutes! Stir occasionally for even caramelization.
By taking your time with these steps, you’ll deeply enhance the dish’s flavor, setting a solid base for the Carbonnade Flamande. These key techniques make a big difference!
How to Make Carbonnade Flamande?
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- 2 tbsp vegetable oil or butter
- 3 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups Belgian dark beer (or a good quality dark ale)
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar or red wine vinegar
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp Dijon mustard
For the Bread:
- 6 slices of rye bread or brown bread
- 2 tbsp butter (for spreading)
For Garnish:
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This lovely dish takes about 20 minutes to prepare, and then you’ll need to let it simmer for 2 to 3 hours. This slow cooking makes the beef incredibly tender and flavorful, so it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Pot:
Start by preheating a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil or butter, letting it melt and warm up before adding any ingredients.
2. Brown the Beef:
Season the beef cubes with salt and pepper. Next, brown the beef in batches in the hot pot, turning until nicely browned on all sides. Remove the beef from the pot and set it aside. Brown the beef in batches to avoid overcrowding, which can cause steaming rather than browning.
3. Cook the Onions:
In the same pot, add the sliced onions. Cook over medium heat for about 15-20 minutes, stirring occasionally, until they become soft and golden brown. This step brings out their natural sweetness!
4. Add the Garlic:
Add the minced garlic to the pot and cook for an additional minute until fragrant. Garlic adds an incredible flavor to the base of the stew.
5. Incorporate the Flour:
Sprinkle the flour over the onions and stir well, cooking for about 2-3 minutes to remove the raw flour taste. This will help thicken the sauce later.
6. Pour in the Liquids:
Gradually pour in the Belgian dark beer and beef broth while scraping up any browned bits from the bottom of the pot. These bits are packed with flavor!
7. Add Seasonings:
Stir in the brown sugar, vinegar, Dijon mustard, thyme sprigs, and bay leaves. These ingredients give the stew its signature taste!
8. Return the Beef:
Return the browned beef to the pot. Bring the mixture to a gentle simmer, cover the pot, and let it cook slowly.
9. Prepare the Bread:
Take the slices of rye bread, spread butter on one side of each, and place them butter-side down on top of the stew. This will add flavor and help thicken your sauce as it cooks.
10. Simmer:
Cover the pot and simmer gently for about 2 to 3 hours, stirring occasionally, until the beef is tender and the sauce is rich and thick. It’s worth the wait!
11. Final Touches:
After simmering, carefully remove the bread slices, bay leaves, and thyme sprigs from the pot. Taste the stew and adjust the seasoning with salt and pepper as needed.
12. Garnish & Serve:
Garnish with fresh parsley or thyme leaves for a bright, fresh touch. Serve the Carbonnade Flamande hot with boiled potatoes, crispy fries, or thick slices of crusty bread to soak up the delicious sauce.
Enjoy this classic Belgian dish that brings warmth and comfort to any dinner table!
Can I Use Different Cuts of Meat?
Absolutely! While beef chuck is a great choice for its tenderness and flavor, you can also use brisket or even pork shoulder for a different taste. Just ensure it’s a cut that can handle long cooking times without drying out.
What If I Can’t Find Belgian Dark Beer?
No worries! You can substitute it with any good quality dark ale or stout. If you prefer a non-alcoholic option, try using beef broth or a dark non-alcoholic beer. The flavor won’t be quite the same, but it will still be delicious!
How Should I Store Leftovers?
Leftover Carbonnade Flamande can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat it gently on the stove or in the microwave, adding a splash of beef broth if needed to loosen the sauce.
Can I Make This Recipe Ahead of Time?
Definitely! This dish actually tastes even better the next day as the flavors meld together. Just prepare it as directed, let it cool, then store it in the fridge. Reheat on the stove before serving!
