Description
Flemish Carbonade, or Carbonade Flamande, is a traditional Belgian and northern French beef stew that is rich, flavorful, and perfect for cold weather. Unlike the French Bœuf Bourguignon, which is made with red wine, this dish is slow-cooked with dark beer, giving it a unique sweet and slightly bitter taste. The addition of caramelized onions, mustard, and gingerbread (or brown bread with mustard) enhances its depth of flavor, creating a dish that is both comforting and indulgent.
Often served with crispy fries, mashed potatoes, or fresh bread, Flemish Carbonade is a staple of Belgian and northern French cuisine. Let’s dive into this detailed recipe to help you make an authentic and delicious version at home.
Ingredients
For 6 servings:
- 3.3 lbs (1.5 kg) of beef (chuck, blade, or shin)
- 3 large onions
- 25 fl oz (750 ml) dark beer (Belgian beer like Chimay, Leffe Brune, or Rochefort)
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 2 slices of gingerbread (or rustic brown bread)
- 1 tbsp flour
- 1 oz (30 g) butter
- 2 tbsp vegetable oil
- 2 bay leaves
- 3 sprigs of thyme
- Salt and black pepper to taste
Instructions
Step 1: Prepare the ingredients
Cut the beef into 1.5-inch (4 cm) cubes. Peel and finely slice the onions.
Step 2: Sear the meat
Heat the butter and vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and brown the pieces on all sides. Remove the meat and set it aside.
Step 3: Caramelize the onions
In the same pot, add the sliced onions and cook over low heat for about 10 minutes, stirring occasionally, until they become soft and golden brown.
Step 4: Deglaze with vinegar and beer
Sprinkle the brown sugar over the onions and let them caramelize for another 2 minutes. Pour in the red wine vinegar to deglaze the pot, scraping the bottom to release any browned bits.
Step 5: Add the beef and seasonings
Return the browned beef to the pot. Sprinkle the flour over the meat and stir well to coat. Pour in the dark beer, ensuring the meat is fully covered. Add the bay leaves, thyme, salt, and pepper.
Step 6: Incorporate mustard and gingerbread
Spread the Dijon mustard over the gingerbread slices and place them on top of the stew. They will dissolve into the sauce, adding a subtle sweetness and thickening the stew.
Step 7: Slow cook
Cover the pot and let the stew simmer gently over low heat for about 2.5 to 3 hours, stirring occasionally. The meat should become tender and the sauce rich and thick.
Step 8: Final adjustments
Taste the stew and adjust seasoning if necessary. If the sauce is too thin, let it simmer uncovered for an additional 15–20 minutes until it reaches the desired consistency.
Notes
- The choice of beer significantly impacts the flavor. A dark, malty beer works best, while lighter beers may not provide the same depth.
- Slow cooking is essential for tender meat. Resist the urge to increase the heat to speed up the process.
- Leftovers taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Calories: ~550 kcal
- Sodium: ~500 mg
- Protein: ~50 g