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Carbonnades à la Flamande

Carbonnades à la Flamande

Welcome to the dish that epitomizes Belgian comfort food: Carbonnades à la Flamande. This stew of beef and onions, slow-braised and simmered in dark beer, is rich, filling, and incredibly satisfying. Carbonnades à la Flamande, in contrast to beef stews made with tomatoes, develops its distinctive depth of flavor through the use of malty beer, caramelized onions, and time.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Belgian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg 2.2 lb beef chuck, cut into large cubes
  • 2 tbsp all-purpose flour
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp butter or beef dripping
  • 4 large onions thinly sliced
  • 2 cloves garlic minced
  • 500 ml 2 cups dark Belgian beer
  • 1 tbsp brown sugar or cassonade
  • 1 tbsp Dijon or whole-grain mustard
  • 1 bay leaf
  • 2 –3 sprigs fresh thyme
Optional (Traditional Thickener):
  • 1 slice rustic bread spread with mustard

Equipment

  • Heavy-bottomed Dutch oven or large pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. How to make Carbonnades à la flamande
Step 1: Prepare the Beef
  1. Pat the beef cubes dry with paper towels. After liberally seasoning with salt and black pepper, sprinkle with flour. Shake off excess flour.
    Carbonnades à la Flamande
  2. Why flour?
  3. It helps brown the beef and slightly thickens the sauce during cooking.
Step 2: Brown the Beef
  1. Heat butter or beef dripping in a Dutch oven over medium-high heat.
    Carbonnades à la Flamande
  2. Add beef in batches, making sure not to overcrowd the pot. Brown each piece thoroughly on all sides until deeply golden.
  3. Remove browned beef and set aside.
  4. Pro Tip: Browning builds the foundation of flavor. Don’t rush this step.
Step 3: Caramelize the Onions
  1. Lower heat to medium. Add sliced onions to the same pot with a pinch of salt.
    Carbonnades à la Flamande
  2. Cook for 15–20 minutes, stirring frequently, until onions are soft, golden, and lightly caramelized.
  3. Cook the minced garlic for one minute, or until it becomes fragrant.
Step 4: Build the Stew Base
  1. Return browned beef to the pot. Stir in:
    Carbonnades à la Flamande
  2. Brown sugar
  3. Mustard
  4. Bay leaf
  5. Thyme
  6. Pour in the dark beer, making sure to scrape up all the browned bits from the bottom of the pot.
  7. If using the traditional bread thickener, place the mustard-coated slice on top, mustard-side down.
Step 5: Slow Braise
  1. Bring the stew to a gentle simmer.Put a lid on it and turn the heat down to low.
    Carbonnades à la Flamande
  2. Cook, stirring occasionally, for 2½ to 3 hours, until:
  3. Beef is fork-tender
  4. Sauce is thick and glossy
  5. Remove bay leaf and thyme stems before serving.

Notes

  • Cook low and slow — rushing toughens beef
  • Taste near the end and adjust sweetness
  • Let it rest overnight for best flavor
  • Avoid boiling; keep a gentle simmer