Carbonnade Flamande

Prep time: 20 minutes

Cook time: 2 hours 15 minutes

Total time: 2 hours 35 minutes

Servings: 6 servings

Country of Origin: Belgium

Description

A rich, savory-sweet Flemish beef stew braised slowly with dark Belgian beer, onions, thyme, bay leaves, and a touch of mustard-spread gingerbread.

Presentation & How It's Eaten

Served hot in deep bowls alongside classic Belgian twice-fried fries (frites) or boiled buttered potatoes.

Ingredients

• 2.5 lbs beef chuck roast, cut into 1.5-inch cubes

• 3 large yellow onions, sliced

• 4 slices bacon, chopped

• 1 bottle (12 oz) dark Belgian Ale (like Chimay or Abbey ale)

• 1 cup beef stock

• 2 tbsp Dijon mustard

• 2 slices gingerbread or brown bread

• 2 tbsp red wine vinegar

• 2 sprigs fresh thyme

• 2 bay leaves

• Salt and black pepper, to taste

Step-by-Step Directions

1. Brown Bacon & Beef: Fry bacon in a Dutch oven until crisp. Remove bacon, then sear beef cubes in batches until browned. Set beef aside.

2. Caramelize Onions: Add onions to rendered fat; cook over medium heat for 15 minutes until dark brown and caramelized.

3. Deglaze: Pour in Belgian beer, scraping up browned bits from bottom of pot. Add beef stock, thyme, bay leaves, and browned beef.

4. Simmer Stew: Spread Dijon mustard over gingerbread slices and lay them top-down on stew. Cover and simmer on low for 2 hours until beef is fork-tender.

5. Finish: Stir in red wine vinegar, adjust salt and pepper, and discard bay leaves before serving.

Optional

• Sweet Contrast: Stir in 1 tbsp brown sugar or dark plum jam for added sweetness.

Cooking Tips

• Beer Selection: Choose a malty dark abbey ale rather than a bitter hoppy IPA to avoid a bitter sauce.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~460 kcal

• Total Fat: 22g

• Saturated Fat: 8g

• Cholesterol: 105mg

• Sodium: 520mg

• Total Carbohydrates: 20g

• Dietary Fiber: 2g

• Sugars: 8g

• Protein: 38g